Sea Buckthorn macaroon,warm pistachios financier,quince and cocoa sorbet

For the macaroons:

g. 60 caster sugar

g. 120 egg white

g. 450 icing sugar

g. 240 ground almond

Method:

Whip sugar and whites like meringue

mix well with dry ingredient 

form in baking tray 

cook 135C° for 15 min.

For the sea buckthorn ganache:

g. 100 white chocolate

g. 100 hot cream

g. 100 sea buckthorn juice

g. 250 cream

Method:

make a ganache with the first 2 ingredient

add sea buckthorne juice warm and for the last  cream 

chill and whip when needed .

For the quince paste:

g. 300 quince

g. 120 demerara sugar

g. 185 water

g. 12 lemon juice

Method:

peel the quince, cut into quarters, put everything 

in a pan and cook until the water evaporates. 

blend and chill.

For the pistachios financier:

g. 250 brown butter

g. 250 plain flour

g. 150 ground pistachios

g. 250 icing sugar

g. 100 egg white

Method:

mix all the dry ingredient 

add the butter and the last egg white

cook 170C° for about 10/12 min.

For the cocoa sorbet:

g. 300 water

g. 150 caster sugar

g. 80 extra brute cocoa powder

g. 1 neutrose

pinch of salt and vanilla seed

Method:

make a syrup with water and sugar

when it start to boil add cocoa and 

neutrose cook for 1 min.

add salt and vanilla

chill and churn

For the sea buckthorn fluid gel:

g. 200 sea buckthorn juice

g. 200 caster sugar

g. 3 agar agar

Method:

put in a pot everything and cook 

until boil. chill and blend.

For the pistachio paste:

g. 250 pistachios

g. 50 icing sugar

g. 60 sunflower oil

Method:

cook everything in a thermomix

60C° for 12 min.