Delicious wasabi and grapefruit "entré"

Pierre Hermé

INGREDIENTS

Composition
Matcha green tea Guimauve
Wasabi jelly
Wasabi mascarpone cream
Fresh confit grapefruit cubes
Confit grapefruit needles

Matcha green tea Guimauve
1 kg of sugar
300 g of mineral water
40 g of glucose
30 g of Matcha green tea
360 g of mineral water
40 g of gold quality gelatine sheets
160 g of pasteurised egg whites
4 g of unrefined Guérande salt
total weight: 2.114 kg

Matcha green tea Guimauve puff pastry
2 kg of Matcha green tea Guimauve
A 37x57 cm frame
250 g of corn starch
250 g of icing sugar

Peeled raw grapefruit
grapefruit

Fresh grapefruit cubes
peeled raw grapefruit

Confit grapefruit cubes
2 pink grapefruit
500 g of mineral water
250 g of sugar
25 g of lemon juice
1 g of star anise (Thiercelin)
2 used vanilla pods
1 g of freshly ground Sarawak pepper (Thiercelin)
total weight: 880 g

Fresh confit grapefruit cubes
500 g of fresh grapefruit cubes
200 g of confit grapefruit cubes
total weight: 700 g

Wasabi jelly
1 kg of mineral water
400 g of sweetened yuzu juice
200 g of sugar
20 g of gold quality gelatine sheets
100 g of very finely grated fresh wasabi
total weight: 1.720 kg

Wasabi custard
1 kg of liquid cream (32/34% fat)
200 g of pasteurised egg yolks
250 g of sugar
14 g of gold quality gelatine sheets
150 g of very finely grated fresh wasabi
total weight: 1.614 kg
net weight: 1.504 kg

Wasabi mascarpone cream

300 g of wasabi custard
200 g of mascarpone (Galbani)
total weight: 500 g

Method
“entre” plate
Wasabi mascarpone cream
fresh and confit grapefruit cubes
"Gioconda" disc
wasabi jelly

Garnish
Matcha green tea Guimauve cubes
Confit grapefruit segments (St Sylvestre)

 

METHOD

Matcha green tea Guimauve
Soak the gelatine in cold water for at least 20 minutes. Cook the sugar, water and glucose in a stainless steel pan at 117 °C. Mix the Matcha green tea, the hot water and the gelatine. Pour the cooked sugar onto the whisked egg white and then add the previous mixture. Leave to cool.

Matcha green tea Guimauve puff pastry

Sieve the icing sugar and corn starch together. Pour the Guiauve into a 1 cm thick frame on a sheet of silicone. Lightly sprinkle the whole surface with the starch and sugar mixture and leave to dry overnight at a temperature of 25 °C in a container with a high hygrometer. The day after, remove the puff pastry and repeat the operation before sieving to removing the excess. Store in a dry place in a sealed container.

Cut the Matcha green tea Guimauve
Trim the Matcha green tea Guimauve into 1.2 cm cubes. Sprinkle lightly with the sugar/starch mixture before sieving to eliminate the excess. Store in a dry place in a sealed container.

Peeled raw grapefruit
Use a sharp knife to remove the grapefruit skins and then, cutting down the length of the fruit, remove the rest of the skin to bare the flesh. Store in a hermetic container in the fridge.

Fresh grapefruit cubes

Use a small knife to divide the grapefruit segments. Depending on the size of the segments, cut them lengthwise into 2 or 3 parts. Place in the fridge.

Confit grapefruit cubes
Cu the grapefruit into cubes of about 1-1.5 cm. Wash the flesh at least three times to eliminate the bitter taste. Boil the ingredients to obtain a syrup, soak the skin and leave them covered to make a confit for 75-90 minutes. Take off the heat and leave to soak overnight. Cut 0.5 cm cubes, cover with the syrup and freeze.

Fresh confit grapefruit cubes
Mix them together.

Wasabi jelly

Soak the gelatine in cold water for at least 20 minutes. Heat the yuzu juice to 50 °C in a stainless steel pan. Drain the gelatine and incorporate it into the yuzu juice. Mix with a whisk and pour into water and sugar. Mix. Use immediately or store in the fridge at 4 °C in a hermetically sealed plastic container.

Wasabi custard
Soak the gelatine in cold water for at least 20 minutes. Heat the liquid cream and the grated wasabi in a stainless steel pan. Mix the egg whites and the sugar. Pour part of the boiled liquid cream onto the egg whites and cook the traditional English way at 85 °C. Drain and incorporate the gelatine into the cooked custard, then mix. Pour into a candissoir or a hermetically sealed plastic container and store in the fridge at 4 °C.

Wasabi mascarpone cream
Whisk the mascarpone to make it smooth. Add the custard to the wasabi in three batches and whisk together. Use immediately.

Method

Pour 410 g of wasabi jelly into the "Entre" plate. Place in the fridge. Fill with 190 g of fresh and confit grapefruit cubes. With the help of a disposable bag and a 12 mm diameter nozzle, complete with 290 g of wasabi mascarpone cream.

Garnish
Casually arrange 60 g of Matcha green tea Guimauve cubes on the wasabi mascarpone cream and 40 g of confit grapefruit needles. Keep in the fridge until ready to use. Keep for 2 days.

Serve with
Matcha green tea, Gyukuro green tea.

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Pierre Hermé

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Extravagant emotion
A recipe presented at
Identità Milano 2009