Dessert of grapefruit and sea buckthorn berry

Name: Dessert of grapefruit and sea buckthorn berry
Ingredients: 250 g grapefruit coulis; 250 g pomegranate coulis; 4 g Agar; 75 g Sugar; 260 Grapefruit juice; 120 g Egg yolk; 60 g Egg white; 4 g Gellan; 100 g grapefruit coulis; 90 g Sugar; 135 g Butter; 100 g Apple juice; 4 units.items Gelatin sheets; 100 g Sugar; 100 g apricot juice; 5 g Pectin; 5 units.items Red grapefruit; 0.5 units.items Vanilla pod; 100 g orange juice; 5 units.items pink grapefruit; peel cut into julienne, boiled three times in fresh water and then candied in sugar and water; 5 units.items white grapefruit; 200 g grapefruit coulis; 60 g Orange juice; 35 g Lime juice; 2 units.items lime leaves; 35 g glucose powder; 50 g Water; 0.5 units.items grapefruit, zest; 95 g Sugar

This dish consists of various preparations of grapefruit, various preparations of sea buckthorn, and preparations of crème fraîche with vanilla.It is one of the three winning dishes of the Boiron Pastry Challenge and was created by Marcel van Lier.

Ingredients

250ggrapefruit coulis

250gpomegranate coulis

4gAgar

75gSugar

4gGellan

260Grapefruit juice

120gEgg yolk

60gEgg white

90gSugar

135gButter

4units.itemsGelatin sheets

100ggrapefruit coulis

100gApple juice

100gSugar

100gapricot juice

5gPectin

5units.itemsRed grapefruit

0.5units.itemsVanilla pod

100gorange juice

5units.itemspink grapefruit

peel cut into julienne, boiled three times in fresh water and then candied in sugar and water

5units.itemswhite grapefruit

200ggrapefruit coulis

60gOrange juice

35gLime juice

2units.itemslime leaves

35gglucose powder

50gWater

0.5units.itemsgrapefruit, zest

95gSugar

1units.itemsVanilla pod

0.5units.itemsLime zest

0.5units.itemsorange zest

30gApple juice

100ggrapefruit coulis

50gCrème fraîche

0.5units.itemsVanilla pod

20gGinger juice

30gSugar

10gCortina

0.5units.itemsgrapefruit, zest

40gLime juice

40gIsomalt

8gegg white powder

40gSugar

80gGrapefruit juice

30gMonin grapefruit syrup

80gIsomalt

20gglucose powder

15gemule binder

225gsea buckthorn coulis

200gApple juice

200gsea buckthorn coulis

2.5gGellan

50gSugar

2.5gAgar

1units.itemsgelatin sheet

250gCrème fraîche

30mlMilk

1units.itemsVanilla pod

250gcream whipped to yogurt thickness

100gSugar

1units.itemsVanilla pod

75gSugar

200gCrème fraîche

95gButter

1.5units.itemsgrapefruit, zest

100gFlour

95gAlmond flour

Pinch of salt

95gwhite caster sugar

100gsea buckthorn coulis

500gMilk

2units.itemsVanilla pods

500gCrème fraîche

250gSugar

Preparation

Bring everything to a boil and let cool, then blend again to a smooth mass and put in a piping bag.

Bring puree with sugar and butter to a boil in a thermoblender, carefully mix in egg yolk and egg white in the thermoblender, then slowly add the hot grapefruit mixture and blend for 4 minutes at 80 degrees.
Then add the soaked gelatin and pour into molds, later unmold and dip in clear jelly.

Bring the juices to a boil with the sugar, vanilla, and pectin, let cool, cut the grapefruit segments into pieces and mix with the pectin mixture and some candied grapefruit zest.

Bring all ingredients to a boil, let infuse for a while, then strain into pacopot.
Freeze and churn before use.

Put everything together except cortina, bring to a boil and let it infuse for a while.
Strain and bind with the cortina, put in a siphon bottle and charge with 2 cartridges.

Cook sugar and isomalt to 121 degrees, whip the rest of the ingredients in a food processor and slowly add the sugar syrup.
Let it run until cold, spread thinly on a mat, and let dry in the oven at 70 degrees.

Bring all ingredients to a boil and let cool, blend again, spread thinly, and let dry.

Bring all ingredients to a boil and let cool, then blend again to a smooth gel and put in a piping bag.

Dissolve panna cotta gelatin in the milk, mix crème fraîche with sugar and vanilla.
Stir the dissolved gelatin and milk into this, and finally fold in the whipped cream and pour into molds.

Whip crème fraîche with vanilla and sugar and put in a piping bag.

Bring milk with sugar and vanilla pod to a boil and let infuse, strain, then add to crème fraîche mixed with sea buckthorn berry and freeze in a pacojet, churn before use.

Knead all ingredients into a dough, let it cool, cut into thin pieces, and then bake in the oven at 125 degrees until the dough is golden yellow and process into a crunch.