Tangy freshness grapefruit & raspberry
A creation of Florence Lesage
World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.
Ingredients
Tapioca pearls
90 g Tapioca pearls
1 500 g Whole milk
25 g Caster sugar
Vanilla panacotta
1 L Liquid cream
100 g Caster sugar
2 Madagascar vanilla pods
65 g Gelatine mass
(11 gelatine + 55 g cold water)
Pink grapefruit jelly
500 g Pink grapefruit puree
600 g Grapefruit slices
80 g Dextrose
60 g Caster sugar
14 g Pectin NH
8 g Potato starch
Qs Timur berry
Grapefruit leaves
280 g Water
380 g Pink grapefruit puree
75 g Caster sugar
12 g Pectin X58
120 g Gelatine mass
(20 g gelatine powder + 100 g cold water)
30 g Dried hibiscus flower
Raspberry sorbet
1330 g Raspberry puree
375 g Water
165 g Caster sugar
120 g Glucose syrup powder
7 g Stabilising agent
100% grapefruit puree
A superieur quality unsweetened grapefruit puree. Managing the full process from the fruit processing to the final product, we are able to obtain an optimal organoleptic quality, with genuine passion and attention to flavor profile - for a truely unique taste. Packed in a 1kg tub.
Discover our products range 100% pureePreparation steps
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Tapioca pearls
Rinse the tapioca pearls in cold water. Bring to a boil milk with caster sugar. Add the pearls in the boiling milk and cook for 35 minutes until pearls become translucent. Drain and rinse under cold water. Add 100 g of cold milk to prevent them from sticking together. Keep wraped in a cling film in the refrigerator.
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Vanilla panacotta
Heat the liquid cream with caster sugar and the splited lengthways and scraped vanilla. Then add the melted gelatine in little cubes. Allow to cool to 13°C. Keep aside in a jug.
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Pink grapefruit jelly
Cut out the grapefruit slices and split in two. Heat the grapefruit puree and pour in rain all powder. Bring the mix to a boil for 1 minute. Pour the mixture in a mixing bowl. Add the cooled grapefruit slices. Stir until an homogeneous mixture is obtained. Season with Timur berry at your convenience. Keep aside.
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Grapefruit leaves
Infuse the hibiscus flowers in water and grapefruit puree for 15 minutes. Sieve the flower and grapefruit pulp. Heat with pectin X58 and the sugar in rain. Bring to a boil for 1 minute. Off the heat, add the melted gelatine in little cubes. Keep aside covered with a cling film. Warm non-stick plates in the oven at 230°C. Take the plates off the oven and pour the grapefruit mixture still warm. Spread all over the plate and allow to dry few minutes at room temperature. Put in the oven for 10 to 15 minutes at 90°C. Cut out some square leaves and crumple them. Store in a room temperature in a dry place.
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Raspberry sorbet
Make the sorbet syrup. Heat the water to 40°C and add 1/3 of sugar weight. At 50°C, add the sugar left and the stabilising agent previously mixed together. Pasteurise at 85°C. Rapidly cool down at 4°C. Add the raspberry puree and mix. Leave to age at least 4 hours. Churn and store at -18°C.
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Assembly
Pour 40 g of tapioca pearls in the verrine and spread over 50 g of the cooled and still fluid panacotta. Let jelly set in the refrigerator. Pour 80 g of grapefruit jelly. Let jelly set again in the refrigerator. Put a quenelle of raspberry sorbet and some grapefruit slices. Decorate with grapefruit leaves and serve. It’s possible to grind some Timur berry onto before serving.
