Fresh fruits macaroons, citrus fruits zests, orange and mango jelly

Preparation time: 45 min

• For the macaroons

  Put the flour and the almond powder in the food processor, mix it really thin and pass it through a sieve. Whip the egg white in the robot by adding the sugar step by step, until you have a firm meringue. Add the food color at the real end, flip the powder in the meringue until nice consistency. Plate the macaroon shell on a baking tray with a parchment paper with a pastry Pocket. Cook it for 15 minutes.

• For the tagada cream

  In a pot, bring to boil the cream and the tagada strawberrys. Wisk it until smooth, out of the stove add the jelly and mix it well again.

   

   

• For the citrus

  Peel the citrus completely until the flesh, with a sharp knife remove the flesh, and put it in a bowl with the vanilla syrup.

• For the orange and mango jelly
  Bring the orange juice to boil, deep the Jelly sheets in cold water until tender and strain it in your hands and put it in the juice to melt it.Add the mango juice and mix it well.Pour the jelly in a baking tray and let it in the fridge all night long.Cut the jelly in pieces the size you want to just before the service.
• For the mandarin glaze
  Mix l'agar-agar with the sugar and the mandarin pulp in a pot and bring it to boil, let it boil at least 1 minute, you never stop whisking.Reserve in a bowl in the fridge all night long. The day after, place it in a blender and mix it until you get a smooth glaze, use some water in case.
• For the platting
  On a plate, make 3 nice balls of tagada chantilly, put 3 shells of macaroon on the top.Place the pieces of citrus everywhere, pieces of jelly, bubbles of glaze and the lime zest.