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Chiboust of pomegranate and grapefruit

This is one of the submitted recipes for the Boiron Pastry Challenge and was created by Mitchell Timmer.

The dish consists of an airy chiboust of pomegranate and grapefruit topped with a crumble of dark chocolate, fresh grapefruit and pomegranate, strained goat yogurt, goat milk ice cream, and on top a shard of dark chocolate with pink pepper. Around the dish is a goat milk jus with sorrel oil, and the dish is further garnished with fresh blood sorrel, wood sorrel, meringues, and pomegranate gel.

Ingredients

200gSugar
200gEgg yolk
14gGelatine
350gEgg white
400gcoulis (Boiron)
200gsemi-whipped cream
75gSugar

1lWhipped cream
800gSugar
1lgoat milk
650gEgg yolk

Red wine
Coarse sea salt
1lchocolate mousse (Debic)
Pink pepper

3bunches sorrel
1lSunflower oil

100gSugar
10gVanilla sugar
2Egg yolk
0.2lwhipped cream
0.5lMilk

ice cream machine

Preparation

  1. Whisk an egg yolk and 75 grams of sugar in a bain-marie to 80°C.
  2. Add gelatin and mix in the coulis.
  3. Meanwhile, beat the egg whites with the remaining sugar.
  4. Fold the egg yolk mixture into the egg white mixture with a spatula, and finally fold in the semi-whipped cream.
  5. Pour into trays lined with butcher's foil and freeze until solid.
  6. Once solid, unmold the trays and cut/punch into the desired shape.
  7. Store in the freezer and let thaw on a plate before serving, this takes about 2 minutes.

  1. Bring cream and goat's milk to a boil.
  2. Beat egg yolk and sugar until light and airy.
  3. Pour the boiling mixture over the yolk and cook to 70°C.
  4. Let rest for 4 hours and churn in the ice cream machine.

  1. Mix the salt with some red wine until it becomes a bit pasty.
  2. Let the salt dry thoroughly until it returns to its original texture, only now with a purple color.
  3. Whip the pack of chocolate mousse.
  4. Spread this thinly over silicone mats and sprinkle the husk of the pink pepper and a little of the purple salt over it.
  5. Dry this for 18 hours at 60°C in an oven.

  1. Finely chop the sorrel with a sharp knife and blend smooth with a little oil.
  2. Slowly add the rest.
  3. Pour the oil into a coffee filter and let it filter overnight in the fridge until you have a nice clear green oil.

  1. Beat the egg yolk with the sugar until light and airy.
  2. Slowly add the goat's milk.
  3. Fold in the whipped cream.
  4. Keep chilled.