Orange macaron with sea buckthorn sorbet, variation of chocolate and marinated blood orange - Recept

Ingredients

• 125 g Icing sugar
• 125 g Almond flour
• 42 g Water
• 4 g Albumin, Sosa
• 1 Orange
• 140 g Caster Sugar
• 55 g Water
• 4 g Albumin
• 44 g Water
• 175 g Manjari chocolate (Valrhona)
• 50 g Liquid honey
• 300 g Double cream
• 30 g Butter
• 1 Orange (zest/peel)
• 1 pinch of Salt
• 15 g Glucose syrup
• 55 g Sugar
• 4 g Cocoa powder
• 1 g Pectin
• 30 g Water
• 40 g Chocolate
• 20 g Pistachios
• Sea salt
• Cocoa nibs
• 250 g Sea buckthorn purée
• 300 g Orange juice
• 100 g Sugar
• 100 g Water
• 4.4 g Agar Agar
• 2 Blood oranges
• 100 ml Brown sugar
• 100 ml Vermouth Lacuesta Rsv
• 150 g Orange juice
• 1 Lemon Thyme
• 1/2 punnet of Honny cress
• Freeze-dried Orange and Gold Powder