CHRISTMAS PEARLS

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.

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.

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.

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.

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.

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.