Serves

Fuschia Sunset

Rooted in creativity, storytelling and playful curiosity.

The Macallan invites you to explore new ways to savour our single malt whisky, through exceptional tropical serves and enticing sweet pairings, created in collaboration with El Celler de Can Roca and our restaurant located at The Macallan Estate, TimeSpirit.

Discover Fuchsia Sunset, a vibrant serve featuring The Macallan Harmony Collection Inspired by Fresh Coconut, paired with a hibiscus jelly sphere on a vanilla and coconut cloud.

Make the serve

Step 1

In one jug, combine the hibiscus infusion with the acidic solution.

In another jug, pour in the milk and then add the hibiscus and acidic solution mixture on top (the milk proteins will clarify the solution).

Leave to settle overnight (approximately 8 hours).

Filter using a coffee filter and bottle.

Step 2

Stir all ingredients in a mixing glass over ice.

Step 3

Strain into a rocks glass with an ice sphere.

Start

Sweet Pairing

Hibiscus Fruit Paste Sphere with Vanilla and Coconut Cloud

Hibiscus Fruit Paste

Ingredients:

• Coconut cloud
• Grated coconut
• Hibiscus Fruit Paste
• 1000g hibiscus infusion
• 150g liquid invert sugar
• 150g glucose
• 30g yellow pectin
• 100g sugar (1)
• 900g sugar (2)
• 1 vanilla bean
• 15g citric acid

Method:
• In a saucepan, combine the hibiscus infusion, vanilla bean, invert sugar, and glucose. Heat to 40°.
• At this temperature, add the mixture of sugar (1) and pectin and bring to the boil
• Once it starts boiling, add sugar (2), stir, and cook until it reaches 107°C.
• At that point, add the citric acid while continuously mixing.
• Pour the mixture into a piston funnel and pipe into silicone half - sphere moulds.
• Allow to set at room temperature.
• Unmould and set aside.

Coconut Cloud

Ingredients:
• 500g sugar
• 100g water
• 60g egg whites
• 180g coconut meat
• 11 gelatin sheets

Method:
• Soak the gelatin sheets in plenty of ice water.
• Whip the egg whites using a stand mixer. At the same time, heat the water and sugar in a saucepan to 120°C.
• Once the syrup reaches the desired temperature, add the gelatin sheets.
• Slowly pour the syrup in a thin stream over the whipping egg whites, continuing to whisk.
• When the meringue reaches maximum volume, add the coconut meat and whip for a couple more minutes.
• Transfer to a piping bag fitted with a plain nozzle.

Assembly and Finishing:

Ingredients
• Grated Coconut

Method:

• Grease half-sphere moulds with a fat spray.
• Pipe the coconut cloud and before it sets, seal each one with the hibiscus fruit paste to form a sphere.
• Allow to rest overnight. Unmould, then coat the coconut cloud side in grated coconut.

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