EARL GREY, PINK GRAPEFRUIT AND SPICES JELLY

Pastry recipe
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. EARL GREY, PINK GRAPEFRUIT AND SPICES JELLY

    Ingredients

    • Frozen fruit purée 100% : Bergamot - 60g
    • Frozen fruit purée 100% : Mandarin - 400g
    • Frozen fruit purée 100% : Pink grapefruit - 1000g
    • Cardamom - 3 pcs
    • Cinnamon (sticks) - 1 pc
    • Star anise - 3 pcs
    • Vanilla pod - 1 pc
    • Mint (leaves) - 2g
    • Earl gray tea - 24g
    • Sugar - 37g
    • Gelatin mass - 75g

    Dissolve 14g gelatin powder(200 blooms) with 56g water to get the gelatin mass.

    Warm the purees at 28°C and add the spices, mint and green tea.

    Cover and infuse 24 hours in the fridge.

    Strain and scale 1230g.

    Warm 100g of this infusion with sugar and gelatin.

    Add remaining mixture and pour in glasses.

    In this step

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