Nov 22, 2017 Last Updated 6:31 AM, Nov 9, 2017
 
 

Grapefruit and Malt

Andreas Caminada's Grapefruit and Malt.

Grapefruit and Malt from Schloss Schauenstein by Andreas Caminada.

 

Yield: 8 servings

Malt Beer:

  • 6.2 liq oz/185 ml freshly squeezed
  • Grapefruit juice
  • 0.5 liq oz/15 ml grapefruit syrup
  • 0.5 oz/15 g dark spelt malt extract

Mix ingredients until homogeneous. Transfer to cream whipper. Inject 3 capsules.

Grapefruit Spoom:

  • 4.7 liq oz/140 ml Boiron grapefruit juice
  • 4.2 liq oz/125 ml Boiron lychee juice
  • 0.17 liq oz/5 ml grapefruit syrup
  • 1¾ sheets gelatin

Mix together grapefruit juice, lychee juice and grapefruit syrup. Pour half of mixture into a saucepan and heat to 122°F (50°C). Soften gelatin in cold water for 20 minutes, add to warm mixture and dissolve. Slowly add remaining cold mixture to warm mixture in pan. Transfer to cream whipper. Inject 2 capsules.

Grapefruit Jelly:

  • 0.54 liq oz/16 ml Monin grapefruit syrup
  • 3.38 ml/100 ml freshly squeezed grapefruit juice
  • 0.24 oz/7 g vegetable gelatin

Mix all ingredients together until gelatin dissolves. Bring to boil and pour onto flat tray, spreading thinly.

Sheep’s Yogurt Cream:

  • 4 oz/113 g Greek sheep’s yogurt
  • 0.35 oz/10 g confectioners’ sugar

Freeze yogurt, then thaw out and pour onto hanging muslin to drain. Transfer drained yogurt to Thermomix, add confectioners’ sugar and process at 122°F (50°C) until smooth.

Sheep’s Yogurt Ice Cream: 

  • 9.8 oz/280 g Greek sheep’s yogurt
  • 2.1 oz/60 g granulated sugar
  • 0.7 liq oz/21 ml glucose syrup
  • 0.42 oz/12 g Sosa Procrema
  • 2 liq oz/60 ml rapeseed oil
  • 1 sheet gelatin

1. Heat yogurt, sugar, glucose and Procrema to 122°F (50°C) in Thermomix. Slowly incorporate rapeseed oil as with mayonnaise. 

2. Soften gelatin for 20 minutes and stir until homogeneous. 

3. Add gelatin to warm mixture, dissolve and freeze in ice-cream maker.

Grapefruit and Sake Gel:

  • 0.33 liq oz/10 ml grapefruit juice
  • 3.5 liq oz/104 ml freshly squeezed
  • Grapefruit juice
  • 0.5 liq oz/15 ml sake (rice wine)
  • 0.2 oz/6.2 g Agarzoon

Combine all ingredients and bring to boil. Leave to cool and set. Blend in Thermomix till smooth. Add fresh juice and blend to sauce consistency.

Grapefruit Fillets:

  • Grapefruit fillets
  • Granulated sugar

Dry fillets and coat with sugar. Dry in oven at 113°F (45°C) for 6–8 hours.

White Grapefruit Half Scoop:

  • 3.38 liq oz/100 ml freshly squeezed white grapefruit juice
  • 2.6 oz/75 g unflavored yogurt
  • 2.6 oz/75 g crème fraîche
  • 1.3 oz/36 g granulated sugar
  • 0.02 oz/0.6 g Xanthazoon 

Blend, avoiding bubbles. Refrigerate for 2 hours. Form in semi-spherical shapes.

Pink Grapefruit Half Scoop:

  • 3.38 liq oz/100 ml pink grapefruit juice
  • 2.6 oz/75 g unflavored yogurt
  • 2.6 oz/75 g crème fraîche
  • 0.27 liq oz/8 ml Monin grapefruit syrup
  • 0.5 oz/16 g granulated sugar
  • 0.02 oz/0.6 g Xanthazoon

Blend, avoiding bubbles. Refrigerate for 2 hours. Form in semi-spherical shapes.

Grapefruit Skin Powder:

  • 5.5 oz/155 g grapefruit skins, blanched until soft
  • 1.29 liq oz/38.4 ml Monin grapefruit syrup
  • 3.8 liq oz/115 ml freshly squeezed pink grapefruit juice

Bring all ingredients to the boil and reduce until liquid has nearly evaporated. Then dehydrate at 140°F (60°C) until completely dry.

Grapefruit Yogurt Powder:

  • 3.5 oz/100 g Grapefruit Skin Powder (from above)
  • 3 oz/84 g Texturas Yopol
  • 0.35 oz/10 g Maltodextrin
  • 3.3 oz/94 g confectioners‘ sugar

Stir all ingredients together.

Preserved Grapefruit Skins:

  • 7.7 liq oz/230 ml freshly squeezed grapefruit juice
  • 1.11 liq oz/33 ml Monin grapefruit syrup
  • 0.03 oz/1 g Locuzoon
  • 7.7 oz/220 g grapefruit skins, blanched until soft

Blend all ingredients together except grapefruit skins. Vacuum pack skins in this marinade and steam for 10 minutes at 212°F (100°C).

Yogurt Crumbs:

  • 2.1 oz/60 g softened butter
  • 1.3 oz/37.5 g granulated sugar
  • 0.03 oz/1 g salt
  • 0.25 liq oz/7.5 ml warmed lemon juice
  • 0.88 oz/25 g Texturas Yopol
  • 0.88 oz/25 g all-purpose flour (405)
  • 1.3 oz/37.5 g skimmed powdered milk
  • 0.5 oz/15 g wheat starch
  • 0.1 oz/3 g baking powder

Beat butter, sugar, salt and lemon juice together in mixer until foamy. Strain remaining ingredients through sieve and incorporate into foam mixture above. Freeze, then grate onto a baking tray and bake at 248°F (120°C) for 4 minutes.

Assembly:

Plate using photo as a guide.

 


Click here to read more about this and related recipes in the article "Desserts from Schloss Schauenstein."

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