Crispy Citrus Bites
Smooth and tangy
Making the shortbread pastry rounds
Making the orange tuiles
Preparing the citrus marmalade
- 10 grapefruits
- 4 oranges
- 5 clementines
- 1/2 teaspoon pectin (2 g)
Preparing the lemon cream
Preparing the clementine sorbet
- 3 pounds 4 1/2 ounces clementines (1.5 kg)
- 10 ounces sugar cubes (285 g)
- 3 1/2 ounces atomized glucose (100 g)
- 1 cup water (26 cl)
Step 1: Making the shortbread pastry rounds
Cream the butter to soften it, add salt, flour, and almond powder. In a different bowl, beat egg yolks and sugar together. Combine the two mixtures. Cover with plastic wrap and let sit.
Roll the dough out to 1/10 inch (2 mm), and cut into rounds. The rounds should have the same diameter as the baking ring that will serve as the base for the dessert (3 1/4 inches or 8 cm), then bake at 338°F (170°C). Set aside in a dry place.
Step 2: Making the orange tuiles
Melt the butter. Mix with the other ingredients, place onto a Silpat mat using a chablon rolled onto a ring 3 1/4 inches (8 cm) in diameter and 2 1/2 inches (6.5 cm) tall. Bake at 356°F (180°C), then make into a drum shape.
Step 3: Preparing the citrus marmalade
Step 4: Preparing the lemon cream
Finely grate the lemon rinds. Mix thoroughly with sugar to fully soak up the flavor. Juice the lemons. Soak the gelatin sheet in cold water to soften it.
Whisk sugar and eggs until light in color. Add lemon juice. Cook in a double boiler at 181°F (83°C), remove from heat. Once cooled to 122°F (50°C), add the melted gelatin, then add butter in small amounts, mixing well each time. Set aside.
Step 5: Preparing the clementine sorbet
Step 6: Preparing the Suzette caramel sauce and garnish
Step 7: Assembly and presentation
Place the pastry rounds at the bottom of the orange tuile rolled into a drum shape. Cover with some orange marmalade, then lemon cream. Repeat the layers in the same order one more time.
Place the assembled dessert in the middle of a plate, drizzle Suzette caramel sauce around it. Finish by putting a quenelle of clementine sorbet on top and decorate with orange chips, citrus zest and confetti.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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