Bitter-Sweet Citrus Fruit

Credit: Mathilde de l'Ecotais

With candied zest

Ingredients (10 people)

Making the sorbet and granita


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.

Step 3: Garnish

Use a No.10 writing tube to make confetti out of fresh citrus zest. Cook each type of citrus fruit separately in 15° Baumé syrup and set aside in its own cooking juices.

Peel the fruit completely and separate into segments; collect the juice and set aside. Make a reduction from the juice and then thicken it with pectin. Use the resulting jelly to glaze the fruit later.

Step 4: Finish and presentation

Spoon the clementine sorbet in the bottom of a shallow dessert dish, top with the lime-vanilla granita. Arrange the citrus segments on the plate and glaze with the jellied juice reduction. Sprinkle with zest confetti and place a half-tuile on top just before serving.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits