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Ruby Grapefruit Petit Gâteau
Dessert

Ruby Grapefruit Petit Gâteau

4 uVoor 6Nutri-Score D€€€
van @thedonutdaddy12 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • ruby grapefruit (zested and juiced)Groente en fruit4 stukken
  • eggs (separated)Zuivel3 stukken
  • sugarVoorraadkast150 g
  • butter (melted, plus extra for greasing)Zuivel120 g
  • almond flourNoten en zaden100 g
  • flour (sifted)Granen40 g
  • gelatin sheets (bloomed in cold water)Voorraadkast6 g
  • white chocolate (chopped)Voorraadkast200 g
  • heavy cream (warmed)Zuivel250 ml
  • dark chocolate (melted, for the peel and decoration)Voorraadkast200 g
  • cocoa butter (melted, for the decoration)Voorraadkast30 g
  • orange food coloring (fat-soluble)Overig2 g

per portie

Voedingswaarden

588kcal

Koolhydraten
53 g
Eiwitten
8 g
Vetten
38 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×3
  • Garde
  • Steelpan
  • Bakplaat
  • Taartvorm
  • Zeef
  • Keukenthermometer
  • Bakkwast
  • knife

stap voor stap

Bereiding

  1. Make the almond cake base

    • Whisk the egg yolks with half of the sugar until pale, then fold in the almond flour, flour and melted butter.
    • Whip the egg whites with the remaining sugar to a soft peak and fold them into the batter.
    • Spread the batter on a lined baking tray and bake at 175 °C until golden and springy.
    Stap 1

  2. Prepare the grapefruit jellification centre

    • Warm the grapefruit juice with a little sugar and the grapefruit zest.
    • Dissolve the bloomed gelatin into the warm juice, then pour into small moulds.
    • Freeze until firm so the centres can be inserted into the crémeux.
    Stap 2

  3. Make the grapefruit crémeux

    • Warm the cream and grapefruit juice with the remaining zest.
    • Pour over the chopped white chocolate and dissolved gelatin, then blend until smooth.
    • Pour into the moulds, press a frozen jelly centre into each and freeze until set.
    Stap 3

  4. Build the petit gâteau

    • Cut discs of almond cake and place a frozen crémeux insert on each.
    • Trim and shape the edges so the layers sit flush.
    • Return to the freezer until very firm before coating.
    Stap 4

  5. Coat with the chocolate peel

    • Temper the dark chocolate and brush a thin layer over each frozen petit gâteau.
    • Smooth the surface and let the chocolate set into a thin crunchy peel.
    • Trim the base edge cleanly with a warm knife.
    Stap 5

  6. Decorate and finish

    • Mix the melted cocoa butter with the orange food coloring.
    • Pipe a delicate citrus design on top of each petit gâteau.
    • Let the decoration set, then serve the petit gâteaux chilled.
    Stap 6
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