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Grapefruit, Almond, Gin and Labne Buche De Noel

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“Recipe Courtesy of Bien Cuit”
READY IN:
1hr 10mins
YIELD:
1 Cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Labne Mousse:
  2. Whip cream to soft peak and reserve.
  3. Bloom gelatin and reserve.
  4. In a saucepan combine milk and ¼ labne and bring to a boil with the juniper and black pepper.
  5. Add bloomed gelatin and strain into chocolate.
  6. Emulsify with immersion blender.
  7. Combine well with remaining labne.
  8. Fold in whipped cream.
  9. Cast into desired mold.
  10. Almond Dacquoise:
  11. In a bowl mix together Flour, Sugar 1, Salt, and almond flour and reserve.
  12. Whip egg whites to soft peak then fold in Sugar 2.
  13. Fold meringue into dry ingredients in 3 stages.
  14. Spread evenly onto a ½ sheet pan and bake in a convection oven @ 325F for 10 minute.
  15. Grapefruit Curd:
  16. Bloom gelatin and reserve.
  17. In a pot combine grapefruit juice, sugar, citric acid, vanilla and eggs and begin to heat on medium flame.
  18. Bring to a boil whisking constantly.
  19. Remove from heat add gelatin and incorporate.
  20. Add butter and emulsify with an immersion blender.
  21. Cool completely then pipe in strips onto a Silpat.
  22. Sucre:
  23. Cream butter, sugar, and vanilla at low speed.
  24. Stream in eggs one at a time.
  25. Stir in flour and salt, and combine.
  26. Roll out to 1/8” on a well floured surface and cut to the size of desired mold.
  27. Grapefruit Glaze:
  28. In a bowl combine sweetened condensed milk and white chocolate and reserve.
  29. In a pot combine grapefruit juice, sugar, and glucose and bring to a boil.
  30. Remove from heat and add gelatin.
  31. Strain into white chocolate and emulsify with an immersion blender.
  32. Assembly:
  33. 1. Make Grapefruit Curd, pipe in strips and freeze.
  34. 2. Make mousse, pipe halfway into mold, push frozen curd into the center of the mousse, then pipe mousse into the remainder of the mold. Freeze completely.
  35. 3. Unmold mousse and place onto wire rack.
  36. 4. Glaze with grapefruit glaze then carefully place onto the sucre base.

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