COLOR-VOILET

 5th and the Last blog of my series!

Hello! Welcome back to Food & Color series.

The pigment for this blog would be Betacyanins, which provides red-violet color. The major source of this color is beetroot.

Betacyanins ( red-violet) and Betaxanthins ( yellow) are two sub-classes of the entire pigment known as Betalains.

Betalains play vital role in human health due to its pharmacological activities - anti-cancer, antimicrobial,  anti-lipidemic and antioxidant activities.

Betalains are phytonutrients found in plants that give beets their red color. They have also been shown to provide anti-inflammatory and detoxification support. Studies have also associated betalains with reducing cancer risk and lessening tumor cell growth. Betalains are highly concentrated in the peel and flesh of the beet

Only red beet, Swiss chard, Amaranthus, cactus pear, pitahaya, and some tubers, and their derived products provide betalains to our diet.

For Violet Color i would love to guide you all through a very beautiful looking Dessert that is Lavender Mousse and Violet Macarons

Let's quickly check the recipe out!

INGREDIENT

225g white chocolate

400ml cream

50g sugar

2 egg whites

5 sheets gelatin

lavender extract

Few drops of lavender food color

Blueberries

METHOD

- Soak the Gelatin Sheets

-Place part of cream in a saucepan and bring to boil. 

-Remove from heat and add chocolate and drained gelatin. Stir until completely dissolved and set aside to cool.

-Beat the rest of the cream with sugar until stiff peaks form. Add lavender extract and food color.

-Carefully mix into chocolate mixture.

-Beat eggs until peaks form and carefully fold them into chocolate mixture.

-Pour into Ramekin and refridgerate for a few hours. Decorate with Blueberries.

VIOLET MACARONS

INGREDIENTS

3 egg whites

1/4 cup white sugar

1 2/3 cup confectioners sugar

1 cup finely ground almonds

Violet food color

FOR GANACHE

70g white chocolate

70 ml double cream

2 tablespoon violet syrup 

METHOD

 

-Prepare baking sheet by lining it with parchment paper.

-Mix together Icing sugar and ground almonds until well combined.

-Sift the granulated sugar into a mixing bowl.

-In another bowl, Whisk egg whites until firm peaks. Fold granulated sugar into egg whites in 3 equal amounts, this forms the meringue.

-Add Food color to meringue mixture.

-Add icing sugar and almond mixture to the meringue. 

-Fold the combined mixture together well with a spatula, over and over until smooth. If you lift a bit of the mix out with the spatula, it should form a thick ribbon as it drips back in. Alternatively, test a bit on a plate; it's ready if it forms a smooth dome and not a peak. It will need to be folded again if it looks like a peak.

-Pour the macaron mixture into a piping bag with a smooth piping end. Pour the macaron mixture out onto the prepared sheet in a circular shape.

1. -Tap the edge of the baking sheet when you have piped all of the macarons onto the sheet.
2. -Leave the macaron sheet to rest in a dry place for 15 to 30 minutes, minimum. During this time, the macarons form a light top that isn't sticky.
3. -Preheat the oven to 285ºF/140ºC . Place the macarons in the oven to bake for 10-15 minutes, or until they appear firm and glossy. Remove from oven and let them cool.
4. FOR GANACHE
5. -Pour the cream into a heavy based saucepan. Bring to the boil.
6. -Add the white chocolate, cut into small pieces. Allow to melt
7. -Mix the melted chocolate through, then add the violet syrup. Mix to combine.
8. -Remove from the heat and allow to cool before using.

-Pipe the Ganache on one shell and press the other shell gently on the top of it.

-Serve! 

With this i would now end my Blog Series on a Positive Note!

Thankyou for you Precious Time!