Directions:

SHERBET STABILIZER

• 1. Combine guar gum and locust bean powder. Mix well.

GRAPEFRUIT VANILLA SHERBET

• 1. Bring water and powdered milk to a boil. Add split vanilla bean and allow to infuse for 10 minutes. Strain.
• 2. Take a small amount of the granulated sugar, around 10%, and combine it with the sherbet stabilizer.
• 3. Allow water to cool to 85°F. Add remaining granulated sugar, atomized glucose, and skim milk powder and stir. Bring mixture to 113°F and add the sugar/stabilizer mixture.
• 4. Bring mixture up to 185°F for 2 minutes. Remove from heat and quickly cool to 39°F.
• 5. Add grapefruit juice to mixture and mix until fully combined. Refrigerate and all mixture to mature for at least 4 hours.
• 6. Put into ice cream machine and store at 5°F until service.

WHITE CHOCOLATE GRAPEFRUIT PUFFED RICE

• 1. Melt the white chocolate with the butter and add grapefruit zest. Mix until fully combined.
• 2. Add puffed rice cereal and gently mix until cereal is fully coated.

GRAPEFRUIT SOFT JELLY

• 1. Combine water and gelatin powder and allow to hydrate.
• 2. Combine grapefruit juice, zest and neutral glaze.
• 3. Take a small portion of the grapefruit mixture and add to gelatin mass. Heat until gelatin is fully melted.
• 4. Add melted gelatin mixture to remaining grapefruit mixture and stir until fully combined.
• 5. Refrigerate until set.

GRAPEFRUIT MERINGUE

• 1. In a stand mixer, whip eggs whites, gradually adding sugar.
• 2. Once whipped add grapefruit zest and mix until fully distributed. Transform to piping bag with desired tip.
• 3. Pipe in dollops on prepared sheet tray and bake at 185-195°F for 2 hours. Keep in a dry cabinet until ready to use.

PECTIN CRÈME BRÛLÉE

• 1. Combine sugar and pectin and set aside.
• 2. Heat cream and vanilla beans to roughly 105°F. Add sugar/pectin mixture, stirring constantly.
• 3. Bring to a boil and remove from heat. Strain hot mixture and temper into egg yolks.
• 4. Pour into service container and hold at a temperature below 140°F to ensure a homogenous setting without a skin forming.

ICE CREAM STABILIZER

• 1. Combine glycerol, locust bean flour, and guar gum. Use as needed.

VANILLA ICE CREAM

• 1. Combine stabilizer with a small amount of granulated sugar (about 10%). Set aside until needed.
• 2. In a saucepot, begin heating milk and vanilla beans. At 86°F, add granulated sugar, invert sugar, and atomized glucose. At 104°F, add heavy cream and egg yolks. At 113°F, add sugar/stabilizer mixture.
• 3. Pour a small amount of the liquid over the egg yolks, stirring in the center until glossy and elastic and the mixture has started to emulsify. Continue gradually adding the liquid, stirring until fully incorporated.
• 4. Strain and return mixture to heat and bring up to 185°F for 2 minutes. Cool rapidly to 39°F and blend with an immersion blender to homogenize the mixture to breakdown the fatty crystals as fine as possible.
• 5. Allow mixture to rest for a minimum of 12 hours at 39°F. Blend and churn between 21°F and 50°F. Store in freezer at -0.4°F.

CANDIED PINK GRAPEFRUIT

• 1. Carefully wash and brush the grapefruits. Peel with a knife, making sure to only cut a thin layer of the pith.
• 2. Simmer peels in water for about 10 minutes. Drain and repeat this process two more times.
• 3. Cover peels with 1000g of water and add 250g of granulated sugar and leave to simmer for about 15 minutes. Add another 250g of sugar and renew the operation until there is a total of 1000g of sugar mixed with the liter of water. Candying the slices like this will make the skins nearly transparent and very tender.
• 4. Remove from heat and store refrigerated. Drain before use.

ASSEMBLY

• 1. Place all elements: grapefruit vanilla sherbet, puffed rice, soft jelly, meringue, crème brûlée, vanilla ice cream, and candied grapefruit skins, in a harmonized way on the plate.