Vanilla And Lemongrass Infused Grapefruit With Coconut Espuma And Coconut Tuile - ★Cooking Recipes★

Directions for: Vanilla And Lemongrass Infused Grapefruit With Coconut Espuma And Coconut Tuile

Ingredients

Grapefruit

2 vanilla pods, split and pulp scraped

1 stalks lemongrass, finely chopped

2 cup granulated sugar

2 cup water

4 Ruby grapefruits, peeled and segmented

Espuma

1 can Coconut milk

3 Gelatin leaves

Coconut Tuile

1 oz unsalted butter, softened

1 cup granulated sugar

7 egg whites, room temperature

2 cup unsweetened coconut

2 cup all purpose flour

Directions

Grapefruit

1. Add vanilla pods and pulp, lemongrass, granulated sugar, and water to a saucepot.

2. Bring to a boil on high heat.

3. Remove from heat and allow to cool.

4. Place in a clean container to infuse overnight.

5. Strain.

6. In a bowl mix together ruby grapefruit and syrup to infuse flavours.

7. Divide grapefruit segments between 4 martini glasses.

8. Serve with coconut espuma and coconut tuiles.

Espuma

1. Bloom gelatin in cold water until soft.

2. Place coconut milk in saucepot and heat until warm.

3. Remove from heat and immediately add gelatin and stir until dissolved.

4. Add coconut milk, stir, and immediately pour into whip cream canister.

5. Working quickly to make sure gelatin does not set, add a nitrous oxide container to canister.

6. Remove and add another cartridge.

7. Place canister in a bucket of ice water and refrigerate for 24 hours.

8. Remove from ice water and shake canister vigorously. Place upside down and squeeze.

Coconut Tuile

1. In a kitchen aid with a whisk attachment cream together butter and sugar until fluffy.

2. Add egg whites and mix to incorporate.

3. Mix in flour and coconut.

4. Refrigerate mixture for 24 hours.

5. Preheat oven to 325 F.

6. Thinly spread batter onto parchment or silpat lined baking sheet.

7. Bake for 20 minutes or until golden brown.

See more: Dessert, Quick and Easy, Fruit, Beverage, Summer, Caribbean