Chef's dessert: Citrus palette

Name: Chef's dessert: Citrus palette
Ingredients: 3 g Soaked leaf gelatin; 4 g Citras; 220 g Boiron blood orange purée; 115 g white lime chocolate; 120 g Sugar syrup; 35 g Limoncello; fresh citrus fruit; 3.2 g Agar gelification; mild olive oil; Lime zest; Xanthan; optional sugar syrup; 177 g Vending machine sugar; 69 g glucose powder; 137 g Water; 38 g Invert sugar; 2.5 g Cortina; 600 g Boiron citrus fruit cocktail purée; 30 ml limoncino; 180 g Boiron lime purée; 20 ml Cream; 200 g Water; 20 ml Bols Crème de Cacao white; 100 g Vending machine sugar; 160 g Vending machine sugar; 50 g Boiron lime purée; 126 g Gelatin mass; 5 g Soaked leaf gelatin; 300 g Cream; 120 g Boiron citrus fruit cocktail purée

This dessert from the chef consists of several preparations with citrus fruit.

Ingredients

3gSoaked leaf gelatin

115gwhite lime chocolate

35gLimoncello

Lime zest

300gCream

4gCitras

220gBoiron blood orange purée

120gSugar syrup

3.2gAgar gelification

mild olive oil

fresh citrus fruit

Xanthan

optional sugar syrup

177gVending machine sugar

69gglucose powder

137gWater

38gInvert sugar

2.5gCortina

600gBoiron citrus fruit cocktail purée

30mllimoncino

20mlCream

20mlBols Crème de Cacao white

180gBoiron lime purée

200gWater

160gVending machine sugar

126gGelatin mass

100gVending machine sugar

50gBoiron lime purée

5gSoaked leaf gelatin

100gloosely whipped cream

600gGreek yogurt

200gMascarpone

120gBoiron citrus fruit cocktail purée

95gVending machine sugar

2.4000000000000004gleaf gelatin

12gAlbumin

Preparation

Heat the cream with limoncello.
Dissolve the gelatin in it.
Pour over the chocolate and stir until smooth.
Mix in some lime zest.
Cool the mixture and whip until light in the KitchenAid before use.

Heat everything except the oil, stirring.
Let it boil briefly.
Pour out and let set in the refrigerator.
Loosen again in a food processor with a blade and, while mixing, emulsify with a little olive oil until a smooth, liquid gel forms.

Segment the fruit between the membranes.
Squeeze the juice from the trimmings and collect it.
If desired, add a little sugar syrup.
Lightly thicken with a bit of xanthan gum (using a hand blender).

Cook a syrup from water, sugar, glucose, and invert sugar.
Let cool to 40°C and then mix in the cortina (using a hand blender).
Let cool completely, add the citrus purée, and churn into a sorbet in the machine.

Mix everything in a shaker.
Shake with ice until well chilled.
Strain and serve as a small shot with the dessert.

First make the gelatin mass: pour 200 grams of gelatin powder over 1000 grams of hot water, mix with a spatula, and let cool/set.
Boil the water with sugar to make a syrup.
Dissolve the gelatin mass in it.
Add the lime purée and mix well.
Cool the mixture and whip before use.

Heat the mascarpone with sugar and lime purée to 40°C.
Dissolve the gelatin in it.
Let cool until a lightly thickened mixture forms.
Finally, mix in the yogurt and cream.

Heat the citrus fruit cocktail purée and dissolve the gelatin in it.
Caramelize 40 grams of sugar and deglaze with the citrus mix, stirring well.
Mix 45 grams of sugar with the albumin.
Mix the two mixtures well together and whip until light and cold in a KitchenAid with a whisk.