Recipe Pink guava & grapefruit

To prepare this dish

Ingredient list

Whipped grapefruit and rose ganache

1400 g Excellence whipping cream 35% fat
90 g Ispahan puree (lychee, raspberry, rose)
70 g rose water
250 g grapefruit purée
140 g gelatin mass
60 g sugar
330 g white chocolate
42 g Mascarpone
15 g almond paste
4 g grapefruit zest
10 g rose petals

Pink guava jelly

358 g pink guava puree
30 g rose water
20 g water
24 g sugar
5 g agar agar
186 g soft dried guava (diced)

Grapefruit cremeux

920 g grapefruit purée
200 g rose water
200 g milk
304 g egg yolks
264 g sugar
1040 g butter
160 g gelatine mass

Guava crunch

80 g feuilletine
70 g streusel
36 g cocoa butter
36 g white chocolate
35 g dried pink guava paste

Almond sponge

157 g eggs
70 g egg yolks
90 g sugar
107 g icing sugar
270 g ground almonds
70 g T45 flour
157 g Elle & Vire gourmet butter 82% fat
145 g egg whites
115 g sugar
10 g honey

Streusel

95 g brown sugar
95 g T55 flour
115 g ground almonds
95 g butter
1 g salt

Velvet spray mixture

300 g white chocolate
300 g cocoa butter
2 g red food colouring
6 g white food colour
SQ yellow food colouring

Elle & Vire products used

Excellence whipping cream 35% fat

Mascarpone

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Whipped grapefruit and rose ganache

   Heat a first part of the cream (140 g) and pour over the white chocolate to melt it, then blend.

   Meanwhile, combine the grapefruit puree, rosewater, and Ispahan puree, stir in the sugar and heat to 70°C.

   Pour over the gelatine mass to melt it, then add to the puree.

   Stir the white chocolate ganache into the puree, then add the rest of the cold cream (1260 g), mascarpone, almond paste, grapefruit zest and rose petals.

   Blend using a hand blender, then strain the mixture into a container, cover the surface with plastic wrap.

   Refrigerate overnight before using.

2. 2

   Pink guava jelly

   In a saucepan, heat the pink guava puree and water to 30°C.

   Stir in the combined agar-agar and sugar and boil for 2 minutes.

   Let the mixture cool down then blend with a hand blender to obtain a soft, smooth jelly.

   Add the rosewater, then stir in the diced soft dried guava.

3. 3

   Grapefruit cremeux

   Combine the milk, egg yolks and sugar then mix with the grapefruit puree and rosewater.

   Make a custard with the mixture, then add the gelatine mass.

   Let cool.

   When below 60°C, blend in the butter and emulsify.

4. 4

   Guava crunch

   Melt the white chocolate with the cocoa butter.

   Add to the combined feuilletine, streusel and guava paste.

   Using a laminator, make a Æ12.5-cm disc.

5. 5

   Almond sponge

   Heat the eggs, yolks, sugar and honey to 38°C.

   Meanwhile, beat the egg whites and sugar to the stiff peak stage.

   Whip the egg yolk mixture to the soft peak stage, fold in 1/3 of the meringue, then fold in the sifted flour and remaining meringue.

   Heat the butter to 50°C to melt, then add to the batter and pour into a baking tray.

    

6. 6

   Streusel

   Using the paddle attachment, combine all the ingredients.

   Work through a coarse sieve.

   Bake the crumbs in a 165°C oven for 25 minutes.

7. 7

   Velvet spray mixture

   Heat the white chocolate and cocoa butter to 40°C to melt.

   Mix in the food colourings using a hand blender.

8. 8

   Assembly

   Cut out a disc of almond sponge using a Æ12-cm round cutter.

   In a Æ12-cm silicone mould, line the bottom with a layer of guava jelly, then pour in the grapefruit cremeux and place the disc of sponge on top.

   Top with the guava crunch.

   Freeze until set.

   Whip the grapefruit rose ganache, fill the mould with the ganache, reserving some for the decoration, then return the insert to the freezer until set.

   Unmould.

   Using a Saint Honoré tip, pipe the remaining whipped ganache into a dome shape on the sides and top of the frozen insert.

   Return to the freezer until set.

   Spray the dessert with the velvet mixture and decorate the centre with fresh guava slices and rose petals.

    

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