Making the sorbet and granita
- For sorbet:
- 1 quart clementine juice (1 liter)
- 10 ounces sugar cubes (285 g)
- 3 1/2 ounces atomized glucose (100 g)
- 1 cup water (26 cl)
- For granita:
- 2 1/2 cups water (60 cl)
- 10 1/2 ounces sugar cubes (300 g)
- 2 vanilla beans
- 1 quart lime juice (1 liter)
Making the orange tuiles
- 1 pound 1 1/2 ounces sugar (500 g)
- 4 1/2 ounces flour (125 g)
- 3/4 cup orange juice (20 cl)
- 8 3/4 ounces melted butter (250 g)
Garnish
- fresh citrus zest (for confetti)
- 15° Baumé syrup (SQ)
- fresh citrus fruit in segments: blood oranges, navel oranges, pink grapefruits, Corsican clementines, pectin (SQ)
Instructions
Step 1: Making the sorbet and granita
To make the clementine sorbet mix, rub the clementine skins with sugar cubes to soak up the essential oils. Make the syrup and let cool to 39°F (4°C). Add clementine juice and let sit before processing in an ice cream maker.
Follow the same steps for the granita: rub the lime skins with sugar cubes; split and scrape the vanilla beans, letting them steep in the syrup. Once cold, add the juice, strain through a chinois, and pour the mixture into a rectangular dish. Refrigerate. Scrape the mixture out right before serving using a fork to flake the ice.
Step 2: Making the orange tuiles
Melt the butter and add the other ingredients. Mix. Make a chablon (plastic stencil) the diameter of the plate and use it to make the tuile. Place on a sheet and bake at 350°F (180°C) in a convection oven. Take the fully baked tuile out and cut in half.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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