Thursday, April 7, 2011

Ispahan Macaron - Raspberry, Lychee, Rosewater...

This is a mini version of the Pierre Herme one...I made raspberry and lychee jelly using gelatine leaves and raspberry and lychee puree.

The rosewater is in the white chocolate ganache.


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2 comments:

  1. KalynaApril 21, 2011 at 10:51 AM

    Oh, boy - I am definitely moving to Melbourne, job or not.

    OMG

    ReplyDelete
  2. EricaApril 21, 2011 at 5:37 PM

    :-) I'll make you some next time you're in Melbs, Kalyna!

    ReplyDelete

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