White chocolate mousse with red grapefruit crémeux

1. Soak the gelatin sheets in ice-cold water, squeeze out the excess water, and set aside.
2. Bring the milk and 125 grams of cream to a boil, remove from the heat, and add the gelatin.
3. Pour the hot mixture over the white couverture and mix with a spatula until it is a nice homogeneous mass, let the chocolate mixture cool to 28°C.
4. Meanwhile, whip the 375 grams of cream to yogurt thickness, fold the chocolate mixture into the cream, and place it in the desired mold.

1. Mix the gelatin with the water and set aside.
2. Boil the grapefruit coulis with half of the sugar and mix the remaining sugar with the eggs.
3. Add half of the hot coulis to the egg mixture, mix, and pour the mixture back into the pan.
4. Return the pan to the heat and warm the mixture to 85°C, remove from the heat, add the gelatin, and mix well.
5. Add the butter to the warm mixture and blend with a hand blender until smooth and glossy.
6. Pour the crémeux into the desired mold and freeze.

1. Make a meringue with egg whites, albumin, and sugar.
2. Sift the flour, almond, and powdered sugar. Carefully mix the dry ingredients with the meringue.
3. Spread the foam over paper on 0.5 cm trays, bake for 9 minutes at 160°C.
4. Remove the dacquoise from the oven, place on the workbench, and immediately remove from the parchment paper.
5. Cut the dacquoise into the desired shape and freeze.

1. Pipe the mousse into a silicone mold halfway, press the crémeux in, pipe in a bit more mousse, and close the mold with the almond dacquoise.
2. Smooth the molds nicely and freeze them.

1. Process the sliced almonds with powdered sugar in the food processor until super fine and sift the mixture, mix in the coloring and egg white, and set this mixture aside.
2. Mix the water with the sugar and slowly bring to a boil

1. Beat the butter with the powdered sugar until light and airy in the mixer.
2. Add the coulis and let it mix in gently.
3. Finally, add the Orancello and put the filling in a piping bag.
4. Pipe a small amount of filling onto one macaron, place another macaron on top, and set them aside for a moment.

1. Bring the sugar and water to a boil and caramelize, deglaze with the liqueur, and add the coulis and juice of ¬Ω lime.
2. Bring to a boil and reduce to a nice syrupy sauce.

Melt the mixture and mix in the coloring, heat the mixture to 40°C and put it in a choco/paint sprayer. Remove the choco mousse from the mold and from the freezer, and spray a nice even velvet layer on it.