 | Lychee Sorbet with White Chocolate Crémeux12 servings Antonio Bachour / Pastry Chef, The St. Regis Bal Harbour Resort, Bal Harbour, FL |
| • | Grapefruit segments |
| For the Lychee Sorbet: | |
| • | 15 oz. The Perfect Purée Lychee Puree, thawed |
| • | 1 sheet gelatin, silver |
| • | 2 oz. sugar |
| • | 2 tsp. lemon juice |
| Method for the Lychee Sorbet: | |
| 1. | Bloom the gelatin in ice water. In a pot, heat the sugar and lychee puree to a gentle simmer, remove from heat, and add the bloomed gelatin and lemon juice. Pour the mixture into a shallow pan and thicken in the freezer overnight. When solid, scrape with a fork to get a fluffy, granité texture. |
| For the White Chocolate Crémeux: | |
| • | 11 oz. heavy cream |
| • | 15 oz. white chocolate (Cacao Barry) |
| • | 13 oz. Greek yogurt |
| Method for the White Chocolate Crémeux: | |
| 1. | Bring the cream to a boil in a pot and pour it over the chocolate. Let stand for 1 minute, then whisk to emulsify. When the chocolate is smooth, add the yogurt, mix well, and chill at least 6 hours. |
| For the Grapefruit Gelée: | |
| • | 6 sheets gelatin, silver |
| • | 14 oz. grapefruit juice |
| • | 2 oz. sugar |
| • | 5 oz. Campari liqueur |
| Method for the Grapefruit Gelée: | |
| 1. | Bloom the gelatin in ice water. Combine the grapefruit juice and sugar in a pot and heat to a simmer. Remove from the heat, whisk in the bloomed gelatin and Campari, and strain through a fine-meshed sieve. Pour the mixture into a container or mold and wrap with plastic wrap; chill for at least 6 hours. |
| For the Greek Yogurt Sorbet: | |
| • | 410 g. sugar |
| • | 90 g. atomized glucose |
| • | 6 g. PreGel Neutro ice cream stabilizer |
| • | 4 g. salt |
| • | 676 g. water |
| • | 500 g. Greek yogurt |
| Method for the Greek Yogurt Sorbet: | |
| 1. | Combine the sugar, glucose, stabilizer, and salt. Heat the water to 40ºC in a pot and whisk in the sugar mixture. Heat this syrup to 85ºC, remove from the heat, and cool over an ice bath. When cold, combine the syrup with the Greek yogurt and process in the Bravo ice cream machine according to the manufacturer’s instructions. |
| For the Campari Meringue: | |
| • | 250 g. egg whites |
| • | 5 oz. Campari liqueur |
| • | 2 oz. sugar |
| • | 6 silver gelatin sheets |
| • | 250 g. confectioner’s sugar |
| Method for the Campari Meringue: | |
| 1. | Preheat the oven to 225ºF. Line a baking sheet with a Demarle silicone baking mat. In a medium bowl, whip the egg whites with the Campari until soft peaks form. Rain in the granulated sugar, and continue whipping until the whites are stiff and glossy. Sift the confectioner’s sugar over the meringue, and quickly combine. Pour the meringue into a piping bag and pipe onto the Demarle silicone baking mat. Bake in the center of the oven for 1 hour, turn off the oven, and let meringue cool inside for an additional hour. |
| To Assemble and Serve: | |
| Fill a pastry bag with the White Chocolate Crémeux and fill a glass with a layer of the Crémeux. Top with the Lychee Sorbet and grapefruit segments. Garnish with the Campari Meringue, additional grapefruit segments, and a quenelle of the Greek Yogurt Sorbet. | |