Grapefruit cocktail - lychee and ginger liqueur sorbet

Pastry recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
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...
  1. PINK GRAPEFRUIT SORBET

    Ingredients

    • Frozen fruit purée 100% : Pink grapefruit - 1 000 g
    • Frozen fruit purée, sugar added: Blackcurrant - 40 g
    • Sugar - 300 g
    • Stabilizer - 4 g
    • Water - 100 g
    Mix the stabilizer and the sugar well together.
    Heat all the ingredients (60°C).
    Take care to reach 30 degrees Brix. Freeze.

    In this step

  2. GINGER LIQUEUR SWEETS

    Ingredients

    • Sugar - 250 g
    • Water - 90 g
    • ginger liqueur - 100 g
    Boil the sugar and water at 117°C.
    Pour the liqueur into the boiling syrup.
    Pour the ginger syrup into dried starch moulds, leave to crystallize overnight.
  3. PINK GRAPEFRUIT SOUP

    Ingredients

    • Frozen fruit purée 100% : Pink grapefruit - 500 g
    • Frozen fruit purée, sugar added : Lychee - 500 g
    • Rose syrup - 200 g
    Mix the ingredients together, store in a cool place.

    In this step

  4. GRAPEFRUIT AND LYCHEE COCKTAIL

    Ingredients

    • Pink Grapefruit soup
    • Lychee
    • Matcha caviar
    Peel the grapefruit and separate the quarters.
    Cut the quarters into pieces of around 1.5cm.
    Place the grapefruit pieces into glasses.
    Pour the matcha caviar over the top. Arrange the sorbet on top.
  5. SUGAR DOMES

    Ingredients

    • Isomalt - 500 g
    • Water - 200 g
    • white coloring - 10 gouttes
    Boil all the ingredients at 170°C, leave to cool a little and reach the right consistency, use a spoon to make threads and arrange them over a dome.
  6. MATCHA TEA CAVIAR

    Ingredients

    • Water - 200 g
    • Lemon (juice) - 50 g
    • Cooked sugar - 300 g
    • Matcha green tea - 1 cc
    • xanthan - 2 g
    • Glycerin - 12 g
    Mix together the water, lemon juice, tea, syrup and GLUCO. Leave to cool.
    Mix a third of the liquid obtained together with the XANTHA in order to thicken it, then add the rest of the liquid and mix until the mixture is smooth.
    Place in a vacuum to eliminate the air bubbles.
    Pour into the syringe and form small drops in the ALGIN bath then plunge into clear water.
    Spray a separating agent on the caviar. Place in the refrigerator.
  7. ALGIN BATH

    Ingredients

    • Water - 1 500 g
    • Alginate - 8 g

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