Grapefruit

Grapefruit

23 Aug 2019

Belcolade
Recipe

Composition

  1. Sablé
  2. Custard Cream Grapefruit
  3. Brownie
  4. Kalamansi fruit Jelly
  5. Vietnam Mousse
  6. Chocolate glaze         

1. Sablé

Ingredients

Working method

  1. Mix the Tegral Patacrout with the Butter. Add the eggs
  2. Mix until you obtain a firm homogenous mass. Keep in the fridge.

 

2. Custard Cream Grapefruit

Ingredients

Working method

  1. Boil the Grapefruit juice and fresh cream.
  2. Mix the sugar and CPT dry. Add on the cream.
  3. Re boil and add the chocolate.

3. Chocolate Brownie

Ingredients

Working method

  1. Mix in slow speed the eggs and the Brownie CL for 1 min
  2. Melt the butter and the chocolate till 45°C
  3. Add to the previous preparation and mix for 2-4 min in slow speed
  4. Bake  for 20min add 170°C

4. Kalamansi Fruit jelly

Ingredients

Working method

  1. Mix the sugar with the pectin. 
  2. Heat up the kalamansi juice and the Starfruit Mangue till 40°C. 
  3. Add the pectin sugar mixture and bring to a boil. 
  4. Add the glucose and boil the fruit jelly till 103°C and leave to cool down. 

5. Mousse Vietnam

Ingredients

Working method

 

  1. Mix the cold water and the gelatin and let it soak.
  2. Semi whip the 700 g cream and put aside. Heat the cream. 
  3. Pour on the chocolate and make an homogeneous ganache. 
  4. Add the gelatin and mix it into the ganache. 
  5. When the chocolate ganache reaches 32°C, incorporate the whipped cream.

 

 

6. Chocolate Glaze

Ingredients

Working method

 

  1. Boil the milk with the glucose and pour on to the chocolate. 
  2. Add the pre-soaked gelatine leaves and mix in the Miroir Neutral.
  3. Homogenise with a hand blender and remove air bubbles. 
  4. Leave to crystalise overnight. 
  5. Apply the glaze at 38°C on a frozen mousse cake.