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Botanical Red Grapefruit

This is one of the submitted recipes for the Boiron Pastry Challenge and was created by Bart Vervest.

Ingredients

100gEspresso
300ggrapefruit puree
0.5units.itemsVanilla pod
1units.itemszest of red grapefruit
180gEgg yolks
90gBrown sugar
90gSugar
100gyoung pine needles
150gsalted (soft) butter
5.5ggelatin sheets (soaked in cold water)

100ggrapefruit puree
100gSugar
1lWater
2units.itemsGrapefruit
a few drops of extra virgin olive oil
50gtapioca

177gVending machine sugar
69gglucose powder
38gInvert sugar
137gWater
600ggrapefruit puree
20gpro sorbet

Vene cress sprigs
crispy pine needle meringue
tropical fruit gel

Preparation

  1. First caramelize a small portion of the sugar with half a vanilla pod, the young pine needles, and grapefruit zest. Then add the rest of the sugar.
  2. Next, melt in the brown sugar and stir with a wooden spoon. Deglaze the caramelized sugar with the espresso and red grapefruit purée and strain the mixture. Infuse to transfer the flavor well.
  3. Whisk the egg yolks in a mixing bowl and, while whisking, pour in the warm mixture.
  4. Pour this mixture back into the pan and cook, whisking, to 84°C.
  5. Add the squeezed-out gelatin and let cool.
  6. At 37°C, add all the butter in parts using a hand mixer.

  1. Cook the tapioca in 1 liter of water with 100 grams of sugar over low heat.
  2. When cooked, rinse with cold water and strain through a sieve.
  3. Meanwhile, cut the grapefruits into 2 equal halves. Carefully remove the flesh from the halves. Remove the membranes and white pith from the grapefruits.
  4. Mix the tapioca with grapefruit zest and red grapefruit coulis, plus a few drops of olive oil.

  1. Dissolve the glucose and pro sorbet in a small part of the red grapefruit purée over low heat.
  2. Mix this with the remaining red grapefruit purée and let it mature first. Then freeze in cups.
  3. Churn into sorbet à la minute.

  1. Spread the red grapefruit crémeux over the hollowed-out grapefruit halves. Top with tapioca salad.