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.
GRAPEFRUIT GIVRÉ with Sesame Foam, Rose Loukoum, Grapefruit Sorbet
- 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
- Sprinkle the gelatin over 2 Tbsp cold water and rest for 10 minutes to soak.
- In small saucepan with a stem thermometer, simmer the orange juice with 3 Tbsp water and sugar until it reaches 230°F.
- 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.
- 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.
- ½ cup almond powder
- ½ cup flour
- ¼ cup halva paste*
- ¼ cup light brown sugar
- ½ cup + 8 Tbsp butter
- Preheat oven to 350°F.
- 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.
- 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.
- Return to the oven for 5 more minutes, or until golden brown. Cool at room temperature and store in a dry airtight container.
- ¾ cup + 3 Tbsp sugar
- ¾ tsp apple pectin
- 1 ¼ cup ruby red grapefruit segments + juice
- In a small bowl, mix 3 Tbsp of the sugar with the apple pectin.
- In a small saucepan, combine grapefruit segments, juice, and remaining ¾ cup sugar and bring to a simmer.
- With a slotted spoon, scoop the segments into a bowl.
- 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.
- 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
- In a small bowl, sprinkle the gelatin over 3 tsp cold water and allow to soak for 10 minutes.
- In a small saucepan, bring the cream, milk, sesame paste and sugar to a simmer.
- Remove from the heat, stir in the soaked gelatin and chill by stirring over a bowl of ice.
- 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.
- ¾ cup + 3 Tbsp sugar
- ½ cup orange juice
- ¼ cup flour, sifted
- ½ cup (8 Tbsp) butter, melted
- In a bowl, whisk to combine the sugar, orange juice and flour until smooth.
- Gradually whisk in the melted butter until homogenous. Chill overnight.
- 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.
- 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
- In a medium saucepan, combine the grapefruit juice with 2/3 cup water and the sugar, bring to a simmer until dissolved.
- Remove from the heat, add the zest and puree with a hand blender.
- Chill overnight, covered.
- Spin in an ice cream machine according to manufacturer’s instructions.
- 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
- 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.
- 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