Ingredients Mandarin orange gelée Yield: 4 servings         2 Teaspoon (2 tsp) Extra fine granulated sugar 10 g ½ Cup (4 oz) Chilean mandarin orange juice 120 ml 1 (1) Gelatin leaf 1 2 teaspoon (2 tsp) Cointreau 10 g Cremeux with Grapefruit Yield: 4 servings ½ Cup (4 oz) Extra fine granulated sugar 120 g 1 Tablespoon (1 Tbsp) Chilean Grapefruit zest 15 ml ½ Cup (4 oz) Chilean Grapefruit juice 120 g 1/8 Cup (1 oz) Chilean Lemon Juice 30 g ¼ Cup (2 oz) Lime juice 60 g         ½ Cup (4 oz) Heavy cream 120 g         4 (4) Egg yolk 4                 2.5 (2.5) Gelatin sheets 2.5 2 teaspoon (2 tsp) Cointreau 10 ml Chocolate streusel Yield: 8 servings         ½ Cup (4 oz) Brown sugar 120 g 1 Stick (4 oz) Cold unsalted butter, cut small 120 g 1 Cup (4.5 oz) All purpose flour 135 g 2 Tablespoon (1/2 oz) Dark cocoa powder 15 g 1 teaspoon (1 tsp) Vanilla extract 5 ml 2 teaspoon (2 tsp) Grapefruit zest 10 ml

Method

Chilean Mandarin orange gelée

1. Bring the sugar and Chilean mandarin orange juice to a boil in a non reactive saucepan. Remove from heat and let cool below 180°F (80°C). Meanwhile soak the gelatin leaf in ice cold water. Add the pressed and soaked gelatin and combine. Add the Cointreau.

2. In each glass place 2-3 mandarin orange segments. Evenly cover with the gelée and place in a refrigerator.

Cremeux with Grapefruit

1. In a non reactive saucepan bring to a boil the sugar, grapefruit zest, grapefruit juice, lemon juice, lime juice and heavy cream. Remove from heat.
2. In a separate bowl whisk the yolks for 30 seconds. Add one fourth of the boiled mixture to the yolks while whisking rapidly. Pour the tempered yolks into the remaining boiled mixture and while constantly stirring heat to 185°F (83°C). Remove from heat and cover with plastic.
3. Place the gelatin in ice cold water for 5 minutes. Press out excess water and add to the above. Add the liquor. Let the mixture cool until it feels slightly above room temperature.
4. Pour in the glasses and place in a refrigerator.

Chocolate streusel

1. In a bowl combine all the ingredients and mix to a coarse sandy mixture.
2. Bake in a 350°F (175°C) oven until dry and crumbly, about 14-16 minutes.