Pink Pomelo

Mix the crushed baked almond crust with pomade butter together until well combined. In a 5 cm diameter ring, press in 9 g of the sable until compact. 

 

Temperature: 155˚C ; Time: 10 minutes ; Vent: Out (fan 4) ; Thickness: 9 g ; Mould: SF204

Mix butter, icing sugar, flour, almond powder and salt in a mixing bowl with a paddle attachment until it reaches sandy texture. Gradually add in whole eggs until it forms a dough. Roll the dough to 2 mm thickness and keep in freezer before bake. 

Temperature: 150˚C ; Time: 15 minutes ; Vent: Out (fan 4)

Make a sour cream by mixing 318 g of whipping cream and 318 g of Greek yogurt together in a bowl. Blend the cream cheese, whole egg, icing sugar, corn starch and lemon juice together in a Robot Coupe at 25˚C. Gradually add in sour cream and whipping cream, blend at low speed. Fold in lemon zest. Pipe 35 g of the cheesecake mixture onto the baked sable reconstitute and bake at 120°C for 28 minutes. 

Temperature: 120˚C ; Time: 28 minutes ; Vent: Out (fan 2) ; Thickness: 35 g ; Mould: SF204

Mix pectin and caster sugar together in a separate bowl. Warm the purees to 45°C in a saucepan. Whisk in pectin mixture and bring to a boil. Stir in grapefruit confit and grapefruit segment (2). Pipe 15 g of grapefruit marmalade onto the baked cheesecake. 

Thickness: 13 g

Blanch the grapefruit peels 3 times in fresh water. Bring the puree and caster sugar to a boil in a saucepan, then add in the blanched grapefruit peels and cook on low heat for 45 minutes. When it reaches 55 Brix, blend in a Robot Coupe until a smooth paste is obtained. Reserve in the chiller for later use.

Warm the whipping cream (1) with glucose syrup, vanilla bean and gelatin mass together to 36˚C. Emulsify well with whipping cream (2), mascarpone and orange blossom water together. Preserve in the chiller for later use.

Bring the absolu cristal glaze and water to boil in a saucepan.