This photo does not do justice to the flavours of this dessert. Lighting awful, not enough time and a dinner party to serve these tout de suite!
Enough of the excuses; this gluten-free dessert was inspired by one of my favourite chefs in Paris, William Ledeuil, from Ze Kitchen Galerie. He has a remarkable touch of fusioning Asian flavours with French cuisine. His spectacular dishes are not too heavy and they’re typically infused with lemongrass, lime, ginger, wasabi, coconut and vanilla, to name a few. My favourite part of his Michelin-starred restaurant is the large glass screen separating the diners from the kitchen. The last time I was there, I was so carried away in awe watching the chefs working harmoniously together in such a small kitchen that I nearly forgot my friends at the table!
When it comes to light desserts, this is my kind of end to a meal. It’s also dead easy to prepare so you can enjoy your guests instead of spending ages in ze kitchen. Even easier, prepare the giant macarons in advance: the day before or reach for your stock from your macaron bank in the freezer! It’s perhaps not the prettiest dessert to look at but believe me, the taste is divine!
Prepare the giant macarons using the basic recipe in the book, adding green colouring (perhaps a bit less here than I did!) and the zest of an untreated lime to the batter. Then pipe out in giant spirals, leave to dry as usual and bake for up to 15 minutes.
Adapted from William Ledeuil’s recipe for Marinated Mango & Pineapple in Vanilla and Coconut.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 1 + 1 hour
4 giant green lime macarons
2 mangoes (sweet yellow varieties)
15cl coconut milk
1 vanilla pod
1 stick of lemongrass
250g tub of mascarpone
1 passion fruit
1 untreated lime
1. In a saucepan, heat the coconut milk. With a sharp knife, split the vanilla pod down the middle, scrape out the seeds and add to the milk. Take off the outer shell of the lemongrass and cut each hard end off the stem. Cut the lemongrass in two horizontally and also add to the coconut milk plus the sugar. Bring to the boil then take off the heat and leave to cool.
2. Peel and chop the mangoes into chunks. When the coconut infusion is cool, strain off the lemongrass, add the mangoes. Top with cling-film and leave to marinade in the fridge for an hour.
3. Remove the mangoes from the coconut infusion and set aside. In a bowl, mix the mascarpone, the grated zest and juice of a lime plus the seeds and juice of a passion fruit. Then mix in the coconut infusion.
4. Spoon out the cream onto each giant macaron shell and top with the marinaded mangoes. Chill for another hour until ready to serve.
Serve this with a late harvest Gewürtzraminer for a special end to a meal.