Strawberry macaron (petit suisse)

Elaboración

• STRAWBERRY GEL (PECTIN BASE)
  1.Mix the pectin with the sucrose and set aside.
  2.Mix the rest of the sugars with the pulp and heat while stirring.
  3.At 40ºC add the Pectin and sucrose in the form of a rain. Dilute well.
  4.Bring to the boil for 1 minute, stirring constantly.
  5.Add the citric acid and dissolve well.
  6.Leave to gel in the refrigerator.
  STRAWBERRY CREAM (PETIS SUISSE)
  1.Bring the cream to the boil with the pulp. Add the gelatine.
  2.Emulsify with the melted chocolate. Let stand in the refrigerator before using.