Grapefruit Tartlet

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Today we would like to present you with an advanced recipe: Grapefruit Tartlet. This recipe is a fusion of textures and flavours that promises to be an unforgettable experience for those who have the pleasure of trying it.

The base of this tartlet is a crunchy and delicate sablé pastry, which is perfectly complemented by a light and aromatic almond cream. But the real star of this creation is the grapefruit, whose freshness and slight bitterness provide an exquisite contrast that elevates the dessert to a new level.

The mascarpone mousse, enriched with Valrhona’s fine Opalys white chocolate, provides a smooth texture and a melt-in-the-mouth flavour, while the grapefruit cream, with its intense citrus flavour, adds a touch of freshness and liveliness that makes every bite a unique experience.

To add the finishing touch to our Grapefruit Tartlet, we use Absolut cristal de Valrhona, a shiny, transparent glaze that not only embellishes our creation, but also adds a layer of flavour and texture that perfectly complements the components of the tartlet.

Grapefruit Tartlet

Sosa Ingredients
We use the highest quality ingredients, such as Elle&Vire butter and Valrhona chocolate, which guarantee an exceptional end result. We incorporate products such as Cold Gelcrem, which allows us to obtain perfect and stable textures.

Ingredients
  

Grapefruit Tartlet

  • 10 g Sablée dought
  • 20 g Almond cream
  • 50 g Mascarpone mousse
  • 20 g Grapefruit cream
  • 10 g Fresh grapefruit
  • 5 g Neutral glaze / Absolut cristal Valrhona

Sablée dought

  • 125 g Soft flour Frolla Molino Quaglia
  • 75 g Butter 82% Elle&Vire
  • 50 g Icing sugar
  • 25 g Egg

Almond cream

  • 100 g Sugar
  • 100 g Butter 82%
  • 100 g Raw almond powder Sosa Ingredients
  • 100 g Whole eggs
  • 15 g Candied lemon cubes Sosa Ingredients
  • 5 g Lemon zest

Mascarpone mousse

  • 250 g Milk
  • 250 g Cream Elle&Vire
  • 125 g Mascarpone Elle&Vire
  • 450 g 33% White chocolate Opalys Valrhona
  • 24 g Gelatine mass

Gelatine mass

  • 4 g Beef gelatin powder (220 Bloom)
  • 20 g Water

Grapefruit cream

  • 400 g Grapefuit pureé
  • 100 g Simple syrup
  • 70 g Gelcrem cold

Instructions
 

Sablée dought

  • Mix the flour with the icing sugar and butter and work with your hands until you obtain a sandy texture.
    125 g Soft flour, 50 g Icing sugar, 75 g Butter 82%
  • Add the egg and mash with a plastic spatula on the table until you have a regular dough.
    25 g Egg
  • Shape into a ball, roll into a bundle and keep in the fridge for one hour before use.

Almond cream

  • Beat the butter with the sugar, add the almond flour and finally the egg and the candied lemon cubes and zest.
    100 g Sugar, 100 g Butter 82%, 100 g Raw almond powder, 100 g Whole eggs, 15 g Candied lemon cubes, 5 g Lemon zest

Gelatine mass

  • Heat the milk and mix with the gelatine mass until melted, add the mascarpone and pour over the melted chocolate. Blend for one minute until well dissolved.
    250 g Milk, 125 g Mascarpone, 24 g Gelatine mass, 450 g 33% White chocolate
  • In addition, semi whip the cream and add the previous base to the cream using a whirling motion.
    250 g Cream

Gelatine mass

  • Mix the gelatine and water. Leave to hydrate for 30 minutes in the fridge. Melt in a bain-marie or microwave and put back in the fridge until use.
    4 g Beef gelatin powder (220 Bloom), 20 g Water

Grapefruit cream

  • Mix all ingredients together and blend for two minutes.
    400 g Grapefuit pureé, 100 g Simple syrup, 70 g Gelcrem cold
  • Set aside in the fridge for an hour and mash again to get the maximum gloss and thickness.

Grapefruit Tartlet

  • Bake the almond cream-filled tartlet bases with three additional grapefruits in the tin for 12 minutes at 160°.
    20 g Almond cream, 10 g Sablée dought
  • Roll out the grapefruit cream into a 1.5 cm thick egg shape. Freezer.
    20 g Grapefruit cream, 10 g Fresh grapefruit
  • Place these eggs in the bottom of a silicone mould.
  • Pour the mousse over the top and freeze.
    50 g Mascarpone mousse
  • Unmould, glaze with Absolut Crystal and arrange on the tartlet.
    5 g Neutral glaze / Absolut cristal
  • Decorate with a few pieces of fresh grapefruit.
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