Maître Jacques #11

GRAPEFRUIT PANNA COTTA: 100 g UHT cream(35% fat content), 50 g cold, milk, 25 g sugar,2gelatine leaves, 4 pink grapefruit segmentsTANGERINE: Same recipe using, 10 tangerinesegmentsCHOCOLATE CREAM TO BE COOKED: 100 g UHTcream (35% fat content), 40 g milk chocolate, 40 gdark chocolate, 7 g butter, 1 eggTO MAKE THE RIBBON: 100 g white chocolate,50 g dark chocolate, 4 slices of moist gingerbreadcake (found in high-end grocery stores)CHANTILLY CREAM: 150 g UHT cream (35% fatcontent), 15 g icing sugar, ½ vanilla podCHOCOLATE CHANTILLY: 75 g UHT cream (35%fat content), 15 g lime juice and a little grated limezest, 10 g sugar, 120 g milk chocolate, 200 g coldchocolate cream,KAFFIR LIME COULIS: 5 g lemon juice + a verylittle kaffir lime zest, 50 g water, 8 g cornflourCITRUS COULIS: 50 g grapefruit juice, 25 g limejuice, 25 g tangerine juice, 20 g sugarA little lime and kaffir lime zest, 15 g cornflourGRAPEFRUIT AND TANGERINE PANNA COTTA: Add the grapefruit (or tangerine) segments and sugar to thecream and heat for just 1 minute while whisking delicately to break down the flesh of the fruit. Dissolve thegelatine in leaves in the cold milk and add to the fruit mixture. Chill slightly and pour into moulds (3.5 cm indiameter and 1.5 cm high). Place in the freezer to cool before turning out onto a plate.CHOCOLATE CREAM TO BE COOKED: Bring the cream and lime juice to the boil. Pour onto the chocolate andadd the butter and egg when it reaches around 30°. Pour into moulds (3.5 cm in diameter and 1.5 cm high)and cook at 120°C for 6 minutes. Place in the freezer to cool and turn out onto a plate.Kaffir lime and citrus coulis: (Same operation) Boil the juices with their zests for about five minutes, and thenstrain to remove the zests. Mix a very small quantity of cornflour with a drop of water in a small bowl. Add tothe juice and bring back to the boil until it reaches coulis consistency. Place in the fridge.Chocolate Chantilly: Bring the cream and sugar to the boil before pouring over the milk chocolate. Allow to coolbefore adding the cream. Set aside in the fridge for 24 hours. Whisk lightly.ASSEMBLY: Cut the moist gingerbread cake into 2 millimetre-thick disks the same size as the panna cottasthen place the grapefruit, tangerine and chocolate panna cottas on top.Cut out some 2.5 cm x 14 cm strips in rigid plastic. Using a spatula, coat the strips with a ½ millimetre ofsoftened white chocolate. Immediately wrap the strips around the tangerine and grapefruit disks. Using darkchocolate, repeat the operation for the chocolate disks.Pour the kaffir lime coulis over the grapefruit panna cotta, the citrus coulis over the tangerine panna cotta andallow to cool. Remove the plastic strips from the grapefruit and tangerine panna cottas and chocolate cream.Pipe a rose shape with the chocolate Chantilly and arrange the lime zest on top.Using a piping bag with a basket weave nozzle, pipe a 15 cm x 5 cm rectangle of Chantilly in the middle of theplate. Artistically arrange the three disks around it.Decorate with small and large dots of citrus coulis.