Le Pamplemousse (Grapefruit & Matcha Trompe l'Oeil)

Ingredients

• 2 Grapefruit (For marmalade and segments)
• Timut pepper (Infused into the mousse)
• 200 ml Heavy cream (For the mousse)
• 1 tbsp Matcha powder (For the moelleux and vinaigrette)
• 2 tbsp Olive oil (For the matcha vinaigrette)
• 100 g Sugar (For marmalade and moelleux)
• 2 Eggs (For the matcha moelleux)
• 50 g Flour (For the matcha moelleux)

Steps

1. 1

   Prepare the grapefruit marmalade by cooking down grapefruit juice, zest, and sugar until thickened. Incorporate candied grapefruit pieces.

2. 2

   Bake the matcha moelleux (soft cake) using matcha powder, eggs, sugar, and flour until just set.

3. 3

   Infuse heavy cream with Timut pepper, then whip into a light mousse.

4. 4

   Create the matcha vinaigrette by whisking together olive oil and matcha powder.

5. 5

   Assemble the dessert by layering the matcha moelleux and grapefruit marmalade inside a grapefruit-shaped mold.

6. 6

   Fill the remainder of the mold with the Timut pepper mousse and freeze until set.

7. 7

   Unmold the dessert and finish with a textured coating to mimic grapefruit skin. Slice the 'fruit' to reveal the internal layers.

8. 8

   Plate the dessert with a drizzle of the matcha olive oil vinaigrette.

Notes

This recipe is a 'trompe l'oeil' style dessert inspired by Cédric Grolet. The quantities are estimated based on standard pastry ratios for a plated dessert of this type as the source lists components rather than a full metric breakdown.

Nutrition per serving

• dessert
• pastry
• trompe l'oeil
• matcha
• grapefruit
• fine dining
• vegetarian