Hari Unterrainer's Citrus & Vanilla Mascarpone Verrine Recipe - High Tea Society

Ingredients

• For the citrus gel
• 95 gr Blood orange juice
• 60 gr Grapefruit juice
• 40 gr Lemon juice35 gr Sugar
• 5 gr Pectin NH
• 45 gr Trimoline
• 175 gr Blood orange segments
• 175 gr Grapefruit segments
• Zest from ½ blood orange and ½ lemon
• For the gluten free almond crumble
• 75 gr Butter
• 75 gr Brown sugar
• 65 gr Rice flour
• 90 gr Almond meal
• 50 gr Cocoa butter
• For the citrus cremeux
• 125 gr Blood orange juice
• 100 gr Grapefruit juice
• 125 gr Lime juice
• 100 gr Sugar
• 325 gr Whole Eggs
• 100 gr White chocolate
• 90 gr Butter
• 125 gr Cocoa butter
• For the vanilla mascarpone cream
• 500 gr Mascarpone cream
• 300 gr Cream
• 90 gr Sugar
• 1 Vanilla bean