Recipe for 25 verrines
Lime and orange
- 250 g Cream
- 60 g Caster sugar
- 60 g Egg yolks
- 1/2 Orange zest
- 1/2 Lime zest
- 1,5 g Gelatin leaves 200 bloom
Infuse cream with orange and lime zests for 10 minutes.
Sieve the infused cream and weight the mixture. Add the necessary quantity of cream to obtain the same starting weight.
Heat cream and add gelatin. Pour over egg yolks and sugar mix to prepare a custard cream.
- 300 g Eggs
- 100 g Egg yolks
- 120 g Flour
- 125 g Caster sugar
- A.N. Powdered saffron
In a mixer, place sugar, egg yolks and 50 g of eggs. Add powdered saffron. Whisk in the mixer to obtain a smooth and elastic dough with a ribbon-like texture.
Sprinkle flour and delicately mix with a rubber spatula. Spread out on a 40x60 cm baking frame and bake at 180°C for about 7 minutes.
When out of the oven, set aside on a cooling rack and cut out with a cookie cutter at the size of the ‘‘verrine’’ shot glass.
Place custard cream inside the ‘‘verrine’’ shot glass (approximately ¼ high). Allow to set in the fridge.
Place one saffron biscuit on top. Cut out segments of white and pink grapefruits and cut into ‘‘brunoise’’ dice. Place on top of the biscuit.
Place the block of bergamot jelly inside a blender and mix to obtain a granita texture. Place delicately on top of the grapefruit brunoise.
Finish off by decorating with a mint leaf.