Preparation 40 minutes
Cooking 30 minutes
120 ml water | 200 ml grapefruit juice | 30 g coconut sugar | 5 g agar-agar | 1 grapefruit | 100 g sugar | 100 ml water | 300 g cream | 1.5 gelatine sheets | 50 white chocolate | 40 ml yuzu juice | Zest from 1/2 citron | Zest from 1 lemon | Zest from 1 lime | 250 g of cream | 25 g sugar | ½ vanilla bean | 50 g mascarpone | 200 ml of syrup from one grapefruit (obtained from candying the grapefruit peel) | 200 ml orange juice | 50 ml lemon juice | 1/2 vanilla bean | 2 citrons | 100 g sugar | 100 ml water | 1 grapefruit | 10 kumquats | 1 lime | candied kumquats | La Grande Épicerie de Paris canistrelli biscuits
Please note that some parts of the dessert must be made a day ahead.
1Prepare the grapefruit jelly: Combine all of the grapefruit jelly ingredients in a saucepan and bring to a boil. Pour the mixture into a bowl and place it in the refrigerator until it is cold and has set. Blend the jelly in a food processor or blender until smooth. Pour the blended jelly into a piping bag so that it is easy to pipe into the yuzu ganache spheres. (Step 3)
2Prepare the candied grapefruit peel: - Cut the grapefruit into 8 equal pieces. Completely remove the peels, all the way down to the grapefruit flesh. Blanch the peels three times to remove any bitterness. To do this, place the peels in a saucepan filled with water. Bring the water to a boil and then drain using a colander or sieve. Repeat this process three more times, using fresh water each time. Combine the 100 g of sugar and 100 ml of water in a saucepan and bring to a boil over low heat. Add the grapefruit peel and cook it in the syrup for 45 minutes over low heat. Pour the candied grapefruit peel into a large bowl along with the syrup it was cooked in. Transfer the bowl to the refrigerator to cool. Cut the candied grapefruit peel into small cubes. Reserve the syrup for making the citrus juice. (Step 6)
3Prepare the whipped yuzu ganache: - Bring the cream to a boil in a saucepan. Remove the saucepan from the heat and stir in the gelatine. In a bowl, break up the white chocolate and pour in the cream. Stir vigorously to ensure that the white chocolate melts while the cream is still warm. - Add the yuzu juice and mix to blend. Pour the yuzu ganache into a separate bowl and store it in the refrigerator for 12 hours. Using a stand mixer or electric beaters, whip the ganache until it has the texture of whipped cream. Spoon whipped ganache into small hemisphere-shaped moulds. Smooth out the surface of the ganache and pipe in grapefruit jelly using a piping bag. Place a candied grapefruit peel cube in the centre of each circle, pressing down gently so that the surface remains smooth. Place the filled moulds in the freezer for 3 hours. Once the fillings are frozen, make complete spheres by putting two hemispheres together. Allow the spheres to thaw upright.
4Prepare the citrus whipped cream: Combine the citrus whipped cream ingredients (the citron, lemon and lime zests, the cream, the mascarpone, the sugar and the vanilla bean seeds) in the bowl of a stand mixer and beat until peaks form.
5Prepare the candied citrons: Using a food slicer or mandoline, slice the citrons very thinly and place them in a large bowl. Bring the water and sugar to a boil and pour the resulting syrup into the bowl with the citron slices. Cover the bowl with cling film and transfer it to the refrigerator.
Corsican canistrelli biscuits with almonds
La Grande Épicerie de Paris
For 200 g (24,25 € / kg)
Blond Dulcey bar, white chocolate (32 % minimum cocoa butter)
For 70 g (62,86 € / kg)