Vegan hamburger.


Ingredients.

1 grated carrot
1 grated raw beet
1 chopped onion
2 garlic teeth
1 cup cooked beans
1 cup of Fubá
Pepper and curry to taste
150 ml of lemon juice

Mode of preparation.

Sautical garlic, onion, carrot and beet season with curry, pepper and lemon juice Tripe in processor with bean add the fubá gradually, until getting a mass model the burgers in hand grease.

Butterfly


Ingredients.

MACARON
125 g almond flour
125 g confectioner sugar
112 g refined sugar
40 g clear egg (I)
40 g Clear egg (II)
30 g water
1 g dye in red hydrosolus powder. 300 g beaten
200 g chocolate ivory
20 g glucose
5 g orange shaft
16 g red rose petals
288 g Fresh raspberries
160 g stuffing and strawberry cover

White chocolate cream with orange.

300 g Nestlé® Nestilly® beaten
200 g Nestlé® ivory chocolate
20 g glucose. 5 g orange shaft
16 g red rose petals

Mode of preparation.

MACARON

1 - In a mixer, beat the almond flour, the icing sugar, the dye and the egg white (I). Reserve.
2 - Prepare an Italian meringue, cooking refined sugar with water at 118 ° C and sprinkles on egg wheat (II) in beat.
3 - Mix the meringue to the almond flour mixture, taking care not to form 4 - Model on a silicone mat with the help of a smooth confection nozzle. 
5 - Bake in a heated oven at 90 ° C for 10 minutes and then raise at 110 ° C for another 20 minutes. 
6 - After roasting let at rest until it cools.

White chocolate cream:

1 - Boil Nestlé® Nestilly®, glucose and orange shavings.
2 - Mix Nestlé® ivory chocolate and refriger for six hours.
3 - Beat on the mixer until riding.

Assembly:

1 - Have a Macaron disc the Moça® stuffing and strawberry cover in the center.
2 - Add white chocolate cream.
3 - On the sides place the entire raspberries to decorate and cover with another Macaron disc.
4 - Decorate with a red rose petal.