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

Ingredients

• 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

Method                                                                       

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 8x8 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

Ingredients

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

Method

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

Ingredients

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

Method

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

Ingredients

• 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

Method

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

Ingredients

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

 Method

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)

Ingredients

• 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

Method

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

Ingredients

• 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

Method

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