Pamplemousse, citron vert, orange sanguine

Plate dessert by Christian Vautier
for Les Vergers Boiron

1 - Grapefruit French crust

Cut out 6 cm diameter circles in slices of brioche. Dip into the French toast batter and pan-fry in butter. Remove excess fat on kitchen towel.

2 - French toast batter

Boiron Pink Grapefruit puree

200 g

Eggs

2

3 - Pineapple salad with Lime

Pineapple cut into very small slices

500 g

Boiron Coconut puree

50 g

Boiron Pink Grapefruit puree

50 g

Lime peel

1

4 - Blood Orange sorbet

Boiron Blood Orange puree

1 kg

Atomized glucose

205 g

Trimoline

20 g

5 - Reduced Grapefruit juice

Boiron Pink Grapefruit puree

200 g

Apricot jelly

20 g

Reduce the Pink Grapefruit puree with the apricot jelly. You can add candied grapefruit peel to the syrup.

6 - Spicy square

Egg white

100 g

Icing sugar

175 g

Flour

100 g

Melted butter

100 g

Mix the ingredients in order. Pipe out a square on a sheet of greaseproof paper. Sprinkle over a mixture of spices and bake at 170°C.

7 - Crunchy Blood Orange

Cut a blood orange into thin slices. Place on a sheet of greaseproof paper. Back for 40 minutes at 100°C. Store in a dry place

Assembly on the dish

Place the grapefruit French crust in the centre of the dish. Arrange the pineapple slices on it. Then place the sorbet on the pineapple. Pour over the grapefruit juice and decorate with the spicy square and a slice of crunchy blood orange.