BY ALBAN GUILMET
For 30 individual cakes
ASTUCES DE CHEF: Mix the whipped cream with the citrus mousse at 32°C. Chill the whipped ganache overnight in the refrigerator for optimum volume.
INGREDIENTS
110 g water
22 g gelatin powder 200 blooms
METHOD:
Mix the water with the gelatine.
INGREDIENTS
36 g fine sugar
6 g pectin NH
72 g grapefruit juice
12 g gelatin mass
306 g grapefruit segments
METHOD:
Mix the sugar with the pectin. Heat the grapefruit juice before adding the sugar and pectin mixture. Allow to boil and add the gelatine. Leave to cool and add the grapefruit segments.
Mold the grapefruit jelly in silicone molds and store in the freezer.
INGREDIENTS
360 g egg whites
53 g coconut sugar
20 g acacia honey
300 g raw almond flour
75 g T80 flour
METHOD:
Whisk the egg whites with the coconut sugar and honey, then carefully add the almond flour sifted with the flour. Spread 800 g on a 40 x 60 cm baking sheet and bake for 6 minutes in a convection oven at 190°C. Cut into 45 mm diameter discs.
INGREDIENTS
200 g pasteurized semi-skimmed milk
6 g liquid vanilla extract
162 g egg yolks
63 g fine sugar
42 g acacia honey
9 g lemon zest
9 g orange zest
66 g gelatin mass
490 g 35% fat liquid cream
METHOD:
Cook as a custard with both zests and the gelatine, cool, then add the whipped cream.
INGREDIENTS
72 g shelled sunflower seeds
57 g pine nuts
45 g pumpkin seeds
150 g sugar
4 g cocoa butter
700 g 100% almond paste
130 g cocoa butter
4 g salt bloom
188 g feuillantine
METHOD:
Roast the nuts. Once the nuts have cooled, make a dry caramel with the sugar, then caramelize the pumpkin seeds and add the 4 g cocoa butter to separate them. Leave to cool before crushing and mixing with the remaining ingredients.
Spread 1,350 g in a 40 x 60 cm tray and allow to set.
Cut into discs 60 mm in diameter.
INGREDIENTS
700 g Valencia almonds
METHOD:
Roast the almonds at 145°C for 35–40 minutes.
Leave to cool and blend in a food processor®.
INGREDIENTS
102 g 35% fat liquid cream
21 g gelatin mass
84 g Opalys 33% white chocolate
15 g cocoa butter
15 drops natural orange blossom extract
METHOD:
Boil the cream. Add the gelatine and mix to dissolve. Strain through a sieve, then form an emulsion over the chocolates (white chocolate and cocoa butter). Add the orange blossom extract. Store overnight at 4°C.
INGREDIENTS
32 g fine sugar
2 g pectin NH
63 g grapefruit juice
4 g gelatin mass
METHOD:
Mix the sugar with the pectin, then heat the grapefruit juice. Add the sugar-pectin mixture and bring to a boil. Finish with the gelatine and leave to cool.
INGREDIENTS
Neutral glaze tinted red as required
METHOD:
Make the citrus mousse. Fill Stone Silikomart molds halfway with mousse, then insert the grapefruit jelly. Add the almond sponge cake and smooth with the citrus mousse. Freeze, unmold and glaze with a neutral glaze tinted red, then place on the nut and seed crisp. Assemble the orange blossom whipped ganache and use a decorating nozzle to create a rosette. Using a lightly heated melon baller, form a hole in the Chantilly and garnish with decorative grapefruit jelly.