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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Labne Mousse: | 2. Whip cream to soft peak and reserve. | 3. Bloom gelatin and reserve. | 4. In a saucepan combine milk and ¼ labne and bring to a boil with the juniper and black pepper. | 5. Add bloomed gelatin and strain into chocolate. | 6. Emulsify with immersion blender. | 7. Combine well with remaining labne. | 8. Fold in whipped cream. | 9. Cast into desired mold. | 10. Almond Dacquoise: | 11. In a bowl mix together Flour, Sugar 1, Salt, and almond flour and reserve. | 12. Whip egg whites to soft peak then fold in Sugar 2. | 13. Fold meringue into dry ingredients in 3 stages. | 14. Spread evenly onto a ½ sheet pan and bake in a convection oven @ 325F for 10 minute. | 15. Grapefruit Curd: | 16. Bloom gelatin and reserve. | 17. In a pot combine grapefruit juice, sugar, citric acid, vanilla and eggs and begin to heat on medium flame. | 18. Bring to a boil whisking constantly. | 19. Remove from heat add gelatin and incorporate. | 20. Add butter and emulsify with an immersion blender. | 21. Cool completely then pipe in strips onto a Silpat. | 22. Sucre: | 23. Cream butter, sugar, and vanilla at low speed. | 24. Stream in eggs one at a time. | 25. Stir in flour and salt, and combine. | 26. Roll out to 1/8” on a well floured surface and cut to the size of desired mold. | 27. Grapefruit Glaze: | 28. In a bowl combine sweetened condensed milk and white chocolate and reserve. | 29. In a pot combine grapefruit juice, sugar, and glucose and bring to a boil. | 30. Remove from heat and add gelatin. | 31. Strain into white chocolate and emulsify with an immersion blender. | 32. Assembly: | 33. 1. Make Grapefruit Curd, pipe in strips and freeze. | 34. 2. Make mousse, pipe halfway into mold, push frozen curd into the center of the mousse, then pipe mousse into the remainder of the mold. Freeze completely. | 35. 3. Unmold mousse and place onto wire rack. | 36. 4. Glaze with grapefruit glaze then carefully place onto the sucre base. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yogurt	184			27498.8	2100.728	1564.276	1465.1
milk	78			11609.52	909.7296	599.508	622.3464
white chocolate	201			30713.5567	3375.6421	334.4872	1828.5678
cream	220	g		726.0	14.63	7.986000000000001	76.296
gelatin	2 1/2			-	-	-	-
juniper berry	1	g	ground	0.89	0.0	0.198	0.005
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
purpose flour	66			0.89	0.0	0.198	0.005
sugar	64			51582.72	12902.143999999998	0.0	0.0
almond flour	100	g		0.89	0.0	0.198	0.005
sugar	160		sifted	51168.0	9601.28	1601.6	798.72
egg white	200	g		104.0	1.46	21.8	0.34
salt	1			-	-	-	-
grapefruit juice	100			9633.0	2272.4	123.5	24.7
sugar	143			51582.72	12902.143999999998	0.0	0.0
egg	117			8365.5	42.12	734.76	556.335
gelatin	1 1/2			-	-	-	-
butter	89			7609.5	349.6365	237.7635	640.8
vanilla bean paste	3			0.89	0.0	0.198	0.005
citric acid	1	g		0.89	0.0	0.198	0.005
butter	256			7609.5	349.6365	237.7635	640.8
sugar	116			51582.72	12902.143999999998	0.0	0.0
vanilla bean paste	7			0.89	0.0	0.198	0.005
egg	2			8365.5	42.12	734.76	556.335
purpose flour	480	g		0.89	0.0	0.198	0.005
salt	2			-	-	-	-
grapefruit juice	195			9633.0	2272.4	123.5	24.7
sugar	300			51582.72	12902.143999999998	0.0	0.0
sugar syrup	300	g		54.0	13.5	0.0	0.0
milk	215	g	sweetened condensed	494.5	11.911	4.9235	51.256
gelatin	27			-	-	-	-
white chocolate	325			30713.5567	3375.6421	334.4872	1828.5678

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.