Christmas Pearl | Valrhona Chocolate

Name: Christmas Pearl | Valrhona Chocolate
Ingredients: 1 Grapefruit; 190g Water; 180g Sugar; 285g Water; 6g Lemon Sencha tea; 48g Glucose DE33; 1.5g Ice cream stabilizer; 16g Dextrose; 75g Sugar; 20g Lemon juice; 115g Whole milk; 8g Lemon Sencha tea; 5g Glucose DE38/40; 2.5g Gelatin powder 220 Bloom; 15g Water for the gelatin; 190g WAINA 35%; 220g Heavy cream 36%; 20g Water; 50g Egg whites; 140g Italian meringue; 245g Lychee purée; 12g Starch; 7g Gelatin powder 220 Bloom; 35g Water for the gelatin; 210g Heavy cream 36%; 110g Lychee purée; 80g Pink grapefruit juice; 30g Glucose DE38/40; 55g Sugar; 5g Pectin NH

www.valrhona.com

Prepare the candied peel, sorbet, namelaka, confit and mousse. Pour the mousse into spherical 3cm silicone molds and freeze. Use a stencil to make a ring of

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Ingredients

1 Grapefruit
190g Water
180g Sugar
285g Water
6g Lemon Sencha tea
48g Glucose DE33
1.5g Ice cream stabilizer
16g Dextrose
75g Sugar
20g Lemon juice
115g Whole milk
8g Lemon Sencha tea
5g Glucose DE38/40
2.5g Gelatin powder 220 Bloom
15g Water for the gelatin
190g WAINA 35%
220g Heavy cream 36%
20g Water
50g Egg whites
140g Italian meringue
245g Lychee purée
12g Starch
7g Gelatin powder 220 Bloom
35g Water for the gelatin
210g Heavy cream 36%
110g Lychee purée
80g Pink grapefruit juice
30g Glucose DE38/40
55g Sugar
5g Pectin NH
15g Lemon juice

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