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An original recipe by Rémi Montagne Executive Pastry Chef at L’École ValrhonaMakes 24 desserts6 steps
Recipe Step by Step
CANDIED PINK GRAPEFRUIT
1ea pink grapefruit
Wash and dry the grapefruit.
Peel it very gently so that you leave only a bit of the thin white part covering the fruit’s flesh.
Boil the slices of peel in water for about 10 minutes.
Drain then repeat twice more until the peel is translucent.
Then cover the peel with 190g water, and add the first quarter of sugar. Leave to simmer for 15 minutes.
Add another quarter of the sugar and repeat.
Set aside and store in the refrigerator.
Drain before use.
SENCHA GREEN TEA SORBET
6g sencha lemon tea
1.5g ice cream stabilizer
20g lemon juice
Combine the stabilizer with 10% of the sugar. Set aside.
Bring the water to a boil and infuse the tea for about 10 minutes. Strain.
At 40°C (105°F), add the reserved stabilizer and sugar mixture. Incorporate the lemon juice and bring the whole mixture to a boil.
Quickly cool the mixture to 4°C (40°F) then leave to set in the refrigerator for 12 hours. Churn.
WAÏNA & SENCHA LEMON TEA NAMELAKA
2.5g gelatin powder
15g water for the gelatin
115g whole milk
8g sencha lemon tea
190g 15002 (WHITE WAINA 35% BEAN 3KG)
220g whipping cream
Heat the milk and infuse the tea for 8 to 10 minutes.
Strain, then add the glucose and rehydrated gelatin.
Slowly pour over the melted WAÏNA 35% chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream then mix again.
Leave to set in the refrigerator overnight.
50g egg whites
Cook the sugar and water at 121°C (250°F).
Pour over the egg whites (which have been whipped up until they have the texture of a mousse) and allow a meringue to form.
LYCHEE MERINGUE MOUSSE
140g Italian Meringue
245g lychee purée
7g gelatin powder
35g water for the gelatin
210g whipping cream
Combine then boil the lychee purée and starch. Add the rehydrated gelatin.
Use this warm mixture at 35°C (95°F) to dilute the Italian Meringue.
Complete by adding the airy whipped cream.
LYCHEE & GRAPEFRUIT CONFIT
110g lychee purée
80g pink grapefruit juice
5g pectin NH
15g lemon juice
Heat the purée and glucose to 40°C (105°F).
Mix the sugar with the pectin NH then add it to the heated purée. Boil. Add the lemon juice and grapefruit juice.
Store in the refrigerator or use immediately.
Assembly and finishing
Prepare the Candied Pink Grapefruit Peel, the Sorbet, the Namelaka, the Lychee and Grapefruit Confit and the Mousse.Pour the Mousse into spherical silicone molds with a 3cm diameter, then freeze.Use a stencil to make a ring of Confit on the plate.Attractively arrange drops of Namelaka (about 20g), 3 scoops of Lychee Mousse, chocolate decorations and the Candied Peel.Finish off by adding 3 mini-scoops of Sorbet.