Decorations
and finishing
Remove the compotée from its mould and place on the Genoa bread. Coat it with a sprayer. Decorate using a Saint-Honoré piping tip. Decorate with grapefruit supremes and flowers.
Grapefruit
Genoa bread
ingredients :
- 300 g Almond paste 50%
- 190 g Eggs
- 1 Grapefruit zest
- 60 g Sicoly® pink grapefruit juice 100%
- 60g Sugar
- 75 g Sunflower oil
- 30 g Butter
- 38 g Starch
- 38 g Flour
Meringue
ingredients :
- 120 g Egg whites
- 30 g Sugar
process :
Mix together the almond paste, eggs, grapefruit zest and jam in a food processor. When the mixture is very smooth, add the butter and oil. Pour in the flour and starch whilst continuing to mix. Make a meringue with the egg whites and sugar and carefully combine with the above mixture. Line the tart tins, previously buttered and floured. Bake at 180°C for 15 to 20 minutes.
Strawberry - vanilla - grapefruit
compotée
ingredients :
- 1000 g Sicoly® strawberry dices 10 x 10
- 2 Vanilla pods
- 100 g Sugar
- 400 g Sicoly® pink grapefruit juice 100%
- 30 g NH pectin
- 20 g Sugar
process :
Bring the SICOLY® strawberry dice, sugar, vanilla and SICOLY® grapefruit juice to the boil. Add the pectin and sugar mixture and bring back to the boil for 2 minutes. Pour into a mould and freeze
Vanilla - grapefruit
mousseline cream
ingredients :
- 250 g Milk
- 4 g Gelatine
- 70 g Butter
- 10 g Flour
- 20 g Cornflour
- 120 g Sugar
- 40 g Egg yolks
- 1/2 Vanilla pod
- 100 g Sicoly® pink grapefruit juice 100%
- 220 g Whipped cream
process :
Bring the milk, SICOLY® grapefuit juice and vanilla to the boil. Mix together the egg yolks and sugar and then add the cornflour and flour. Pour a little warm milk on top and leave to cook for 2 to 3 minutes. Add the gelatine and allow it to melt. Then add the butter and allow to cool slightly. Fold in the whipped cream. Leave in a cold place