Language Select

    

Buscar

Separador Menú

 

 

Chilean Citrus Cremeux

 

 

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.
TIP
Preferably make the cremeux the day of serving. Consuming the day it is made will lend the best texture and flavor. The chocolate grapefruit streusel-crumble can be made days ahead and frozen. Defrost and bake when needed. It is also delicious sprinkled on sorbet and gelato. The orange layer on the bottom of the glass is a gelée made of mandarin oranges. If you like to make this as well, start with the gelée and pour this on the bottom of the glass along with some mandarin oranges. Use any type of desired chocolate décor made of tempered chocolate.
    © 2016 Comité de Cítricos.

    Please publish modules in offcanvas position.

    Don't have an account yet? Register Now!

    Identifíquese con su cuenta