Grapefruit Finger

Quescrem Culinary Yogurt and white chocolate mousse composition

    • 310 g 35% fat cream
    • 205 g milk
    • 92.5 g sugar
    • 85 g white chocolate
    • 80.5 g gelatin mix
    • ½ lime peel

Preparation of Quescrem Culinary Yogurt and white chocolate mousse

    • Boil the milk with the sugar.
    • Add the gelatin mass and pour over the white chocolate.
    • To make the emulsion.
    • Add
      Quescrem Culinary Yogurt
      and lime zest.
    • At 24°C, add the semi-whipped cream.

GRAPEFRUIT COMPOTE

Ingredients

Ponthier grapefruit puree 90 g
Olive oil 20 g
Grapefruit segments 50 g
Glucose 25 g
Sugar (1) 31 g
Sugar (2) 12.5 g
Pectin NH 3,75 g
Lemon juice 15 g

Preparation

  1. Heat the fruit puree with the oil, glucose, grapefruit segments, sugar (1).
  2. Then add the previously mixed pectin and sugar (2).
  3. Bring to a boil and, off the heat, add the lemon juice. Mix.
  4. Allow to gel at 4°C and mix before use.

PROFESSIONAL QUESCREM STREUSEL

Ingredients

Flour T55 50 g
Almond powder 50 g
Sugar 50 g
Salt 1 g

Preparation

  1. Mix all the ingredients until a paste is obtained.
  2. Crumble on a baking sheet and bake at 160°C.

RECONSTITUTED STREUSEL

Ingredients

Feuilletine 45 g
White chocolate 35% MG 140 g
Streusel of
Quescrem Professional
135 g
Salt 2 g

Preparation

  1. Melt the white chocolate and mix with the rest of the ingredients.
  2. Pour and press in the corresponding circles.

PINK VELVET FROSTING

Ingredients

White chocolate 550 g
Cocoa butter 250 g
Grape seed oil 20 g
Sufficient quantity of fat-soluble red color

Preparation

  1. Mix everything together.

GRAPEFRUIT IN OLIVE OIL

Ingredients

Grapefruit segments 182 g
Virgin olive oil 120 g

Preparation

  1. Mix everything together and store in the refrigerator.
  2. Strain before use.

DECORATION

Glaze the fingers with a squeeze gun, place on the reconstituted streusel and decorate with the grapefruit compote.
Add the grapefruit in olive oil on top.
Decorate with a nozzle of vanilla whipped cream and Mascarpone Quescrem.

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