Orange Chantilly Cream with Brulée Florida Grapefruit Fillets
{string0}
@import url(/floridacitrus/greenkiteeditorstyle.css);
Ingredients:
3/4 cup icing sugar
2 cups 35% cream
2/3 cup orange pulp
1 tsp orange extract
1 1/4 cup orange juice
1/2 cup sugar
1/2 cup flour
1/4 cup butter
2 whites
1/3 cup white chocolate
1 whole Florida grapefruit
Directions:
Reduce orange juice by 1/2. Whip 35% cream until it starts to thicken. Continue to whisk, and add icing sugar, orange extract and reduced orange juice. When desired consistency is reached, fold in strained orange pulp. Mix remaining sugar with flour, butter, and egg whites, fold in orange zest. Shape on baking sheet and bake at 325 for 7-10 minutes.
Allow to cool slightly before final shaping. Melt white chocolate and drizzle over tuiles.
Take grapefruit and remove peel and pith. Slice into wheels, top with sugar and brulée with blow torch until sugar is caramelized.
Arrange brulée grapefruit on plate, top with chantilly cream and finish with tuiles and white chocolate.
Serving size: Serves 4