CITRUS SAUCE
- Orange juice 120gr
- Grapefruit juice 60gr
- Lemon juice 18gr
- Lime juice 12gr
- Sugar 30gr
- Agar agar 1gr
- Gelatine mass 9gr
ETON MESS Citrus, ginger
Ingredients
MARINATED ORANGE AND PINK GRAPEFRUIT SEGMENTS
- Pink grapefruit juice 125gr
- Orange juice 125gr
- Sugar 125gr
- Vanilla pod Madagascar 0.5
- Orange and pink grapefruit segments x 1 each
CANDY GINGER CHANTILLY
- Cream uht 470gr
- Candy stem ginger 30gr
- Lime zest x 1
VANILLA MERINGUE
- Egg white 100gr
- Caster sugar 95gr
- Icing sugar 100gr
- Vanilla pod Madagascar x 1
Method
CITRUS SAUCE
Mix all the citrus juices.
Bring them to 40oC.
Add the sugar and agar agar
Bring it to boil.
Add gelatine.
Portion into the glass.
MARINATED ORANGE AND PINK GRAPEFRUIT SEGMENTS
Boil the juices, vanilla and sugar for 1min
Cut all the segments in half.
Pour on top of segments and marinate overnight
CANDY GINGER CHANTILLY
Bring all to boil
Mix with a hand blender.
Infuse 10min
Strain
Cool it down and place in a ½ lt syphon with 1 gas for service
VANILLA MERINGUE
Take egg whites to room temperature.
Start whipping the egg whites with a bit of sugar until foamy.
Add the rest of the sugar in 4 times till stiff peaks.
Incorporate icing sugar
Spread flat on silicon paper on a tray about 1cm thick.
Sprinkle caster sugar and icing sugar on the top.
Dry at 80oC for 30min then 60oC for 2.5 hours
ASSEMBLING THE DESSERT
In a tumbler glass pipe 40gr of citrus sauce.
Place 2 orange and 2 grapefruit marinated segments inside and set in the fridge.
Fill the syphon with the Chantilly and charge with 2 gas
Pipe 30gr Chantilly in the glass.
Stick 10gr of meringue shards on it.
Place 3 marinated orange segments and 3 marinated grapefruit segments
Repeat the operation.
Zest some fresh lime on top
Before eating, stir all the components in the glass to make the Mess.
ENJOY!!!
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