Citrus Puff Rosette
2 sheet puff pastry
0.5 Florida grapefruit, raw, pink, sectioned and juiced
0.5 Florida oranges, sectioned and juiced
1cup powdered sugar
20 g goat cheese
40 g cream cheese
2 g Florida orange zest
3 tbsp brown sugar
0.25 cup cream, scalded
10 g Florida orange rind, candied
Spray a muffin tray, and boil rind in a small amount of water
Cut 1 sheet of pastry into 4 even squares; place each square into a muffin hole, bunching the edges.
Sautee - chopped: orange and grapefruit sections, bananas, berries and juice for 5 min over high heat.
Change water for rinds. While fruit is cooking down cut extra puff sheet into long strips. With a round cutter cut 1/4 moons with flat bottoms roll each "petal top" around on itself and then each other continuing till you have what resembles a rose top.
Fill your puff bases with fruit and then place your rose tops into other muffin holes (bake them in different muffin holes than the bottoms).
Brush with egg wash and bake for 15 min 350 F or until golden brown. Change water for rinds
Icing: whisk goat and cream cheeses together and add icing sugar and then whisk in scalded cream and 15 ml ofjuice mixture from section fruit. Roll rinds in sugar, and place in the freezer for 2 min.
Plate: Place a dollop of the icing in one corner or end of the plate, drag spoon through the dollop to the other end of the plate. Place your rose bottom on top of the dollop and then put the rose top in place and drop a few candied rinds on top.