Ispahan

Macaron biscuit

1. Over a bowl, sift the icing sugar mixed with the almond powder.
2. In another bowl, mix the food coloring and half of the egg whites, pour them over the icing sugar and almond mixture, and mix.
3. In a saucepan, boil the water and sugar until it reaches a temperature of 245 F (118°C).
4. When the syrup reaches 230 F (110°C), start whisking the second half of the egg whites in the bowl of a stand mixer.
5. Pour the sugar syrup which has reached 245 F (118°C) over the egg whites.
6. Whisk and leave to cool to a temperature of 120 F (50°C) before incorporating them into the icing sugar, almond, egg whites and food coloring mixture while allowing the batter to fall.
7. Pour the batter into a piping bag with a plain #12 piping tip.
8. Shape 2 (8-inch / 20 cm diameter) discs into a spiral on a baking sheet lined with a Silpat® or parchment paper.
9. Leave the discs to crust for at least 30 minutes, at room temperature.
10. Preheat the convection oven at 350 F (180°C).
11. Bake for 20 to 25 minutes, opening the oven door very quickly twice during baking.
12. Remove from the oven, let cool.
13. Set aside.

Italian meringue

1. Bring the water and sugar to a boil in a saucepan.
2. As soon as it boils, clean the edges of the pan with a damp pastry brush.
3. Leave to cook until it reaches a temperature of 240 F (118°C).
4. In the bowl of a stand mixer, whip the egg whites until they reach soft peaks.
5. Drizzle the cooked sugar over the whipped egg whites. Leave to cool while continuing to whisk.
6. Only 6 oz / 175 g of this meringue will be used.

Rose petal cream

1. Boil the milk.
2. In the bowl of a stand mixer, whisk together the egg yolks and sugar until the mixture whitens.
3. Pour over the boiling milk and whisk.
4. Transfer this mixture to a non-stick coated saucepan and cook, stirring constantly, until it reaches a temperature of 185 F (85°C). Be careful, this preparation easily sticks to the bottom of the pan during cooking.
5. Transfer this mixture to the bowl of the stand mixer then cool it, whisking at high speed.
6. In the bowl of a stand mixer fitted with the flat beater attachment, cream the butter.
7. Add the cooled custard and whisk.
8. Using a spatula, add the Italian meringue by hand, then the essence and rose syrup.

Assembly

1. Cut the lychees into 2 or 3, depending on the size of the fruit and leave to drain overnight in the refrigerator.
2. On a large serving platter, place the first pink macaron biscuit upside down.
3. Using a piping bag fitted with a plain #10 piping tip, garnish with a spiral of rose petal cream, place the raspberries in a crown following the outside diameter of the pink macaron biscuit so that they are visible, then make 2 other crowns of raspberries inside according to the size of the macaron.
4. Place lychees between the crowns, garnish again with rose petal cream and place the second pink macaron biscuit on top; press lightly.
5. Decorate the top with 3 fresh raspberries and a few red rose petals enhanced with a drop of glucose, made using a plastic cone or baking paper.
6. It is recommended to prepare the Isfahan the day before tasting it so that it is soft.
7. Recipe from the book Best-of Pierre Hermé (Éditions Alain Ducasse)