“Kir Royal in a sugar pearl”: Grapefruit sorbet on blackcurrant jelly and sparkling Champagne snow
Grapefruit - blackcurrant jelly
- Les vergers Boiron 100% Pink Grapefruit puree - 400 g
- Les vergers Boiron Blackcurrant puree - 100 g
- Les vergers Boiron 100% Lemon puree - 50 g
- Sugar 1 - 100 g
- Sugar 2 - 50 g
- Pectin NH - 10 g
- Gelatine - 6 g
- Red colouring
- Fresh grapefruit slices
2- Mix the sugar and pectin together thoroughly and stir while bringing to the boil.
3- Add the lemon juice, cook for 1 minute and add the drained gelatine.
4- Leave the jelly to cool.
5- Mix the jelly when assembling, add slices of grapefruit.
Pink grapefruit sorbet
- Les vergers Boiron 100% Pink Grapefruit puree - 500 g
- Sugar - 150 g
- Stabilizer - 2 g
- Water - 100 g
- Blackcurrant liqueur - 80 g
2- Cook all the ingredients (60°C).
3- Bring to 30% brix, freeze.
Champagne snow mousse
- Champagne - 375 g
- Sugar - 100 g
- Gelatine - 10 g
- Crème fraîche - 350 g
2- Add the drained gelatine to the hot mixture and cool.
3- Add the crème fraiche and the remaining Champagne, place the mixture in the siphon and insert three gas cartridges. Store in a cold place.
Pistachio and lemon shortbread
- Egg yolks - 80 g
- Sugar - 160 g
- Softened butter - 160 g
- Salt - 1 pincée
- Flour - 230 g
- Lemon zest - 3
- Ground pistachios - 30 g
- Baking powder - 12 g
2- Add the sifted flour, the baking powder, salt, pistachio and the lemon zest to form a smooth pastry. Leave the pastry to rest in a cool place for an hour.
3- Roll the pastry out to a thickness of 3mm and cook at 180°C for 12 to 15 minutes until golden.
4- Cut out the shortbread pieces while still hot. Then leave to cool.
- Isomalt - 500 g
- Water - 200 g
2- When the sugar can be drawn, smooth well.
3- Using a pump, blow the sugar up into pearls and then keep in a dry place with silica gel.
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He received the title of Pastry Chef of the Year in 2004 by the Gault & Millau guide and the Best German Pastry Chef in 2010 awarded by the German magazine “Der Feinschmecker”.