2 In The Kitchen: Boulud Sud’s Grapefruit Givre

NEW YORK (CBSNewYork) – As the temperatures warm up, it’s always nice when your meal includes something light and fresh. Executive Pastry Chef Ghaya Oliveria from Boulud Sud stopped by the CBS 2 studios to make grapefruit givre.

For more information on Boulud Sud, click here.

Click here for a printable version of this recipe (.pdf)

GRAPEFRUIT GIVRÉ with Sesame Foam, Rose Loukoum, Grapefruit Sorbet

Serves 6 

Rose Loukoum


  • 1 Tbsp powdered gelatin
  • 2 tsp orange juice
  • 1 ½ cups sugar
  • 2 Tbsp + 2tsp cornstarch, plus extra as needed
  • ½ tsp cream of tartar
  • 1 Tbsp rose water
  • pink food coloring, as needed


  1. Sprinkle the gelatin over 2 Tbsp cold water and rest for 10 minutes to soak.
  2. In small saucepan with a stem thermometer, simmer the orange juice with 3 Tbsp water and sugar until it reaches 230°F.
  3. In a small bowl, mix cornstarch with 2Tbsp + 1tsp water. Whisk the mixture into the saucepan and cook for 3 minutes, stirring. Add the soaked gelatin, cream of tartar and rose water and stir in the food coloring until light pink-colored.
  4. Spray an 8×8 cake pan with non-stick food spray and pour mixture the into pan. Let cool at room temperature. Cut into approximately ½-inch cubes. Toss the cubes in a bowl with a sprinkling of cornstarch to prevent sticking.  Cover and store chilled.

Halva Crumble


  • ½ cup almond powder
  • ½ cup flour
  • ¼ cup halva paste*
  • ¼ cup light brown sugar
  • ½ cup + 8 Tbsp butter


  1. Preheat oven to 350°F.
  2. In an electric mixer fitted with a paddle, combine dry ingredients.  Add the cubes of cold butter in several additions, until it it well incorporated and mixture forms large crumbs.
  3. Sprinkle the dough onto a parchment paper-lined baking sheet in a single layer and bake for 5 minutes. Remove from the oven and with a large knife, chop the dough directly on the tray to beak it into small crumble.
  4. Return to the oven for 5 more minutes, or until golden brown. Cool at room temperature and store in a dry airtight container.

Grapefruit Jam


  • ¾ cup + 3 Tbsp sugar
  • ¾ tsp apple pectin
  • 1 ¼ cup ruby red grapefruit segments + juice


  1. In a small bowl, mix 3 Tbsp of the sugar with the apple pectin.
  2. In a small saucepan, combine grapefruit segments, juice, and remaining ¾ cup sugar and bring to a simmer.
  3. With a slotted spoon, scoop the segments into a bowl.
  4. Return the pan with the juice to the heat and slowly whisk in the pectin mixture. Simmer until it reaches 220°F. Remove from the heat, and stir in the reserved segments. Cool to room temperature, then cover and store chilled.

Sesame Foam


  • ½ tsp. powdered gelatin
  • 1 cup + 2 Tbsp heavy cream
  • ½ cup milk
  • 2 Tbsp + 2 tsp sesame paste*
  • 2 Tbsp + 2 tsp sugar
  • ½ cup crème fraîche


  1. In a small bowl, sprinkle the gelatin over 3 tsp cold water and allow to soak for 10 minutes.
  2. In a small saucepan, bring the cream, milk, sesame paste and sugar to a simmer.
  3. Remove from the heat, stir in the soaked gelatin and chill by stirring over a bowl of ice.
  4. Once chilled, whisk in the crème friache. Transfer to the canister of a whipped cream maker (or ISI foamer). Charge with two nitrogen cartridges, leaving the second one attached. Shake well. Store chilled.

Sesame Tuile


  • ¾ cup + 3 Tbsp sugar
  • ½ cup orange juice
  • ¼ cup flour, sifted
  • ½ cup (8 Tbsp) butter, melted


  1. In a bowl, whisk to combine the sugar, orange juice and flour until smooth.
  2. Gradually whisk in the melted butter until homogenous. Chill overnight.
  3. Preheat oven to 325°F. Spread approximately 1 tsp batter onto a silpat-lined sheet tray into an 4-inch diameter round.  Repeat to make at least 6 rounds, spaced 1-inch apart.
  4. Bake for 6 minutes, turning the tray 180° halfway through, or until the tuiles are a lacy texture and are golden brown.

Grapefruit Sorbet (or use store-bought)


  • 1 cup ruby red grapefruit juice (you can use the juice from the hollowed grapefruits for serving)
  • 1/2 cup sugar
  • Finely grated zest from ½ pink grapefruit


  1. In a medium saucepan, combine the grapefruit juice with 2/3 cup water and the sugar, bring to a simmer until dissolved.
  2. Remove from the heat, add the zest and puree with a hand blender.
  3. Chill overnight, covered.
  4. Spin in an ice cream machine according to manufacturer’s instructions.

To Finish


  • 7 large ruby red grapefruits, 6 with about a 2 ½-inch diameter opening cut from the top and insides scooped out (reserve juice for sorbet); and frozen. Cut remaining grapefruit into segments and diced
  • 1 ½ cups halva candy floss*
  • 1 Tbsp black sesame seeds
  • 1 Tbsp white sesame seeds
  • Crushed ice, optional
  • ¼ cup dry rose buds, optional


  1. For each serving, place 2 scoops of sorbet in the bottom of a frozen grapefruit, and spread to coat the inside walls. Add a spoonful of fresh grapefruit segments and a spoonful of grapefruit jam. Squeeze about 3 Tbsp of sesame foam from the whipped cream maker on top of the grapefruit segments. Add about 3 pieces of rose loukoum and then 3 pieces of halva crumble. Cover with a sesame tuile and using a torch, point the flame at the sides of the tuile without touching, just to melt onto the rind, forming a cap. Top with a handful of halva floss and sprinkle with some sesame seeds.
  2. Repeat process to make 6 givré. If desired, serve in a bowl of crushed ice decorated with rose buds.

*Available at Mediterranean stores such as Kalustyan’s


Comments are closed.

More From CBS New York

Get Our Morning Briefs

Watch & Listen LIVE