- 7½ oz. (210 g) almond powder
- 7½ oz. (210 g) pastry flour
- 6 oz. (170 g) egg whites
- 8⅓ oz. (235 g) caster sugar (regular granulated or fruit sugar)
- 5 oz. (150 ml) water
- 9 oz. (250 g) elderberry purée*
- ½ tsp. (3 ml) agar
- 3½ oz. (100 ml) 35% cream, divided into 5 tbsp. (75 ml) and 5 tsp. (25 ml)
- 1.1 lb. (500 g) Sir Laurier d’Arthabaska cheese, room temperature, rind removed but set aside
- 2 sheets gelatin or 2 g gelatin powder
- blood sorrel shoots or other coloured shoots
- pepper, to taste
- fleur de sel, to taste
- Preheat oven to 160°C (320°F). Combine the almond powder, pastry flour and half the egg whites (3 oz.) into a soft dough. Whisk the remaining egg whites energetically.
- Heat the water and sugar to 120°C (250°F). Whisk this syrup into the egg whites. Combine the two mixtures uniformly.
- Cover a baking sheet with parchment paper and, using a pastry bag, squeeze 1¼ inch (3 cm) macaroons onto it. Sprinkle with fleur de sel and pepper, allow a crust to form and bake 12–16 minutes.
- Heat one third of the elderberry purée. Add the agar and stir until dissolved. Add the remaining purée and mix. Refrigerate. When gelled, mix to form a fluid jelly.
- Strongly whisk the room-temperature cheese into 5 tbsp. (75 ml) of cream. Soften the gelatin sheets by immersing them in water. Heat the remaining cream and dissolve the softened gelatin in it. Stir into the mixture. Cover with plastic wrap and refrigerate. Once cooled, blend at full speed to aerate the mixture to form a mousse.
- To serve, make a dash of elderberry jelly on the plate and place the macaroons, cheese mousse, elderberry jelly and a piece of cheese rind. Garnish with blood sorrel leaves.
- *Elderberry: a small black berry that is very common in Quebec and is often used in vinegars, jams and coulis. Can be replaced with blackberries to tone down the bitterness.
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