“kir royal in a sugar pearl”: grapefruit sorbet on blackcurrant jelly and sparkling champagne snow

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. Grapefruit - blackcurrant jelly

    Ingredients

    • Frozen fruit purée 100% : Pink grapefruit - 400 g
    • Frozen fruit purée: Blackcurrant - 100 g
    • Frozen fruit purée 100% : Lemon - 50 g
    • Sugar - 100 g
    • Sugar - 50 g
    • pectin NH - 10 g
    • Gelatin - 6 g
    • red coloring

    1- Bring the grapefruit juice, blackcurrant puree and sugar to the boil.
    2- Mix the sugar and pectin together thoroughly and stir while bringing to the boil.  
    3- Add the lemon juice, cook for 1 minute and add the drained gelatine. 
    4- Leave the jelly to cool.
    5- Mix the jelly when assembling, add slices of grapefruit.

    In this step

  2. Pink grapefruit sorbet

    Ingredients

    • Frozen fruit purée 100% : Pink grapefruit - 500 g
    • Sugar - 150 g
    • Stabilizer - 2 g
    • Water - 100 g
    • Blackcurrant liqueur - 80 g

    1- Mix the stabilizer and the sugar well together.
    2- Cook all the ingredients (60°C).
    3- Bring to 30% brix, freeze.

    In this step

  3. Champagne snow mousse

    Ingredients

    • Champagne - 375 g
    • Sugar - 100 g
    • Gelatin - 10 g
    • Fresh cream - 350 g

    1- Cook one THIRD of the Champagne, add the sugar and dissolve.

    2- Add the drained gelatine to the hot mixture and cool.

    3- Add the crème fraiche and the remaining Champagne, place the mixture in the siphon and insert three gas cartridges. Store in a cold place.

  4. Pistachio and lemon shortbread

    Ingredients

    • Egg yolk - 80 g
    • Sugar - 160 g
    • Softened butter - 160 g
    • Salt - 1 pincée
    • Flour - 230 g
    • Lemon (peel) - 3
    • Chopped pistachios - 30 g
    • Yeast - 12 g

    1- Using a whisk, beat the egg yolks with the sugar until light and fluffy; add the butter cut into small pieces. Stir to obtain a creamy paste.

    2- Add the sifted flour, the baking powder, salt, pistachio and the lemon zest to form a smooth pastry. Leave the pastry to rest in a cool place for an hour.

    3- Roll the pastry out to a thickness of 3mm and cook at 180°C for 12 to 15 minutes until golden.

    4- Cut out the shortbread pieces while still hot. Then leave to cool.

  5. Sugar pearls

    Ingredients

    • Isomalt - 500 g
    • Water - 200 g

    1- Heat the water and isomalt together to 170°C, pour onto a Silpat sheet and leave to cool.

    2-  When the sugar can be drawn, smooth well.

    3- Using a pump, blow the sugar up into pearls and then keep in a dry place with silica gel.

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