Sweet citrus

Recipe for 20 servings


Ingredients

Sicoly


Frozen Sicily blood orange juice
Lemon grated zests
Frozen pink grapefruit juice
SICOLY® frozen yuzu juice - Japan
Semi-candied orange strip zests
Frozen passion fruit purée

Yuzu

cream


ingredients :

  • 140 g Egg yolk
  • 250 g Sicoly® yuzu juice 100%
  • 160 g Whole egg
  • 150 g Sugar
  • 150 g Butter
  • 2 Gelatine leaf

process :

Mix together the SICOLY® extra yuzu juice, egg yolks, whole eggs and the sugar. Bring the mixture up to boil stirring constantly. Remove from heat. Add the gelatine leaves that have been previously soaked in cold water and drained. Leave to cool. When the cream reaches 40°C, add the butter at room temperature and mix until smooth and creamy.

Orange

Cake


ingredients :

  • 200 g Almond powder
  • 200 g Icing sugar
  • 200 g Whole egg
  • 20 g Grand Marnier
  • 115 g Butter
  • 35 g Flour
  • 100 g Sicoly® orange semi-candied zest vermicelli

process :

Place in the blender the ground almonds, icing sugar and the softened butter. Blend. Gradually add the eggs followed by the Grand Marnier. Add the flour and then the SICOLY® semi-candied orange zest. Pour this mixture in a mini-loaf silicone mold. Bake in the oven at 180°C for 15 minutes.

Passion fruit

sorbet


ingredients :

  • 1000 g Sicoly® sweetened passion fruit purée
  • 765 g Water
  • 410 g Sugar
  • 45 g Atomised glucose
  • 45 g Skimmed milk powder
  • 5 g Sorbet stabilizer

process :

Heat the water to 45°C. Combine the sugar, glucose, stabilizer and milk powder. Pour this mixture into the hot water and heat to 85°C. Mix the SICOLY® passion fruit puree with the syrup. Leave to mature at 4-5°C for 6-12 hours. Churn in the ice cream machine and store at -18°C.

Passion fruit

Cream


ingredients :

  • 400 g Milk
  • 100 g Sicoly® sweetened passion fruit purée
  • 100 g Sugar
  • 4 g Agar agar
  • 4 Egg yolks

process :

Heat the milk together with the agar agar and bring to boil. Mix together the egg yolks and sugar. Pour the milk and agar agar on the egg yolks and sugar. Add SICOLY® passion fruit puree. Heat to 85°C. Pour into a 1.5 cm deep frame. Leave to cool and cut into 1.5 cm cubes.

Blood orange

sponge


ingredients :

  • 200 g Sicoly® blood orange juice
  • 50 g Syrup (50% water - 50% sugar)
  • 2.5 g Gelatine leaf

process :

Heat the syrup then add the gelatine leaves that have been previously soaked in cold water and drained. Mix together with the SICOLY® blood orange puree and leave to set in the refrigerator. Whisk this mixture using an electric whisk until the mixture has tripled in volume and is light and foamy. Fill the cling-film lined molds to a depth of 2 cm and leave to set in the refrigerator.

Lemon

crumble


ingredients :

  • 100 g Almond powder
  • 100 g Flour
  • 100 g Butter
  • 100 g Icing sugar
  • 20 g Sicoly® lemon grated zest

process :

Mix together all ingredients until a crumble texture is obtained. Leave to rest in the refrigerator for 12 hours. Bake in the oven at 160°C until golden brown.

Grapefruit

air


ingredients :

  • 200 g Sicoly® pink grapefruit juice 100%
  • 50 g Syrup (50% water - 50% sugar)
  • 2 g Soy lecitin

process :

Mix together the ingredients then blend horizontally in order to obtain a good quantity of foam on the surface. Leave to rest for one minute before use.

Assembly


Place the yuzu cream in the centre of the plate drawing an S. Cut slices of orange cake and 2 cm cubes of blood orange sponge and arrange them over the yuzu cream. Do the same with the passion fruit cream. Arrange a little crumble next to the cream leaving a few centimetres between them. On each crumble, place a quenelle of passion fruit sorbet. Place a small amount of grapefruit air on both sides of the cream. Add few mint leaves.