For 4 people
Preparation : 20min
Cooking : 20min
INGREDIENTS
100ml lemon juice
1 lemon
160g powdered sugar
3 eggs
75g white chocolate
40g butter
1 grapefruit
2 oranges
250ml of water
1⁄2 clove vanilla
100g of liquid cream 30%
1⁄2 lime
1 handful of pistachios
Leaves mint
2 Breton puck biscuits
50g lemon gel
RECIPE
LEMON CURD CREAM
Boil the juice of a lemon and its zest. In the saucepan, add the eggs and sugar then let it boil, stirring with a whisk. The cream should thicken. Then add the butter and white chocolate, stir to make the mixture homogeneous then remove from the heat. Cover the preparation and refrigerate for 1 hour.
TRIM
Peel the grapefruit and 1 orange. Cut the other orange into 8 wedges. Immerse the orange segments in boiling water for 2 minutes and drain. Repeat the action 2 more times. Heat the water, sugar and vanilla over low heat to create a syrup. Candied the orange segments in this syrup. Leave to cool for 1 hour.
DECORATION
Take the creamer, add the liquid cream to 30% and mix with the creamer left to cool. Then add to the bottom of the plate using a piping bag. On top, apply the fruit wedges. Sprinkle with lime zest, pistachios and crushed Breton pucks. Add a little lemon gel, and apply a mint leaf on top.
FOOD & WINE PAIRING
Banyuls Ambré Redéris
Wine and gastronomy
The marriage of two French know-how
A true symbol of French gastronomy, knowing how to pair food with wine is a culinary art! The development of these recipes was built around a passionate collaboration between the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer and our cellar under the aegis of the 5 seasoned senses of our oenologist and cellar master, Jauffrey Canier.
The revisitation of the traditional flavors of the Catalan terroir mixing the spectra of tasting, this was the common thread for the First Year students of the BAC Professional Option Cuisine and Restaurant course. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
