Pomelo

Mix the Brioche Butter, icing sugar, flour, ground almonds and salt in a mixing bowl with a flat beater until you have a sandy texture.

Gradually add the eggs and continue to knead briefly until a dough forms.

Roll out the dough to a thickness of 2 mm.

Bake for 12 minutes at 150°C. 

Mix the crumbled baked almond sablé with the soft Brioche Butter to a cohesive mass.

Press 10 g of the sablé into a 5 cm-diameter ring.

Bake for 10 minutes at 150°C.

Mix the Cream Cheese, sugar, and vanilla pod until it is light and airy.  

Gradually add the eggs and egg yolks, followed by the flour and the Stand & Overrun. 

Spread 40 g of the cheesecake mixture on the baked sablé and bake for 35 minutes at 90°C. 

Mix the pectin and sugar.

Heat the grapefruit segments (1) and the purées to 45°C in a saucepan. 

Add the sugar and pectin mixture, stir and bring to the boil.

Add the gelatine mixture and mix until it has completely dissolved.

Then add the candied grapefruit and the grapefruit segments (2).

Spread the baked cheesecake with 20 g of grapefruit marmalade.

Blanch the grapefruit peel 3 times in fresh water.

Bring the grapefruit juice and sugar to the boil in a saucepan, then add the blanched grapefruit peel and simmer on a low heat for 45 minutes.

Mix to a smooth paste when the refractometer reads 55 brix.

Store in the refrigerator until needed.

Heat the water and the purées and add the melted gelatine mixture. 

Store in the refrigerator.

Heat the Stand & Overrun (1) with the inverted sugar, vanilla pod and gelatine mixture to 36°C.

Carefully mix with the Stand & Overrun (2), mascarpone and orange blossom water.

Store in the refrigerator.