Grapefruit, Almond, Gin and Labne Buche De Noel

READY IN: 1hr 10mins
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Labne Mousse:
  • Whip cream to soft peak and reserve.
  • Bloom gelatin and reserve.
  • In a saucepan combine milk and ¼ labne and bring to a boil with the juniper and black pepper.
  • Add bloomed gelatin and strain into chocolate.
  • Emulsify with immersion blender.
  • Combine well with remaining labne.
  • Fold in whipped cream.
  • Cast into desired mold.
  • Almond Dacquoise:
  • In a bowl mix together Flour, Sugar 1, Salt, and almond flour and reserve.
  • Whip egg whites to soft peak then fold in Sugar 2.
  • Fold meringue into dry ingredients in 3 stages.
  • Spread evenly onto a ½ sheet pan and bake in a convection oven @ 325F for 10 minute.
  • Grapefruit Curd:
  • Bloom gelatin and reserve.
  • In a pot combine grapefruit juice, sugar, citric acid, vanilla and eggs and begin to heat on medium flame.
  • Bring to a boil whisking constantly.
  • Remove from heat add gelatin and incorporate.
  • Add butter and emulsify with an immersion blender.
  • Cool completely then pipe in strips onto a Silpat.
  • Sucre:
  • Cream butter, sugar, and vanilla at low speed.
  • Stream in eggs one at a time.
  • Stir in flour and salt, and combine.
  • Roll out to 1/8” on a well floured surface and cut to the size of desired mold.
  • Grapefruit Glaze:
  • In a bowl combine sweetened condensed milk and white chocolate and reserve.
  • In a pot combine grapefruit juice, sugar, and glucose and bring to a boil.
  • Remove from heat and add gelatin.
  • Strain into white chocolate and emulsify with an immersion blender.
  • Assembly:
  • 1. Make Grapefruit Curd, pipe in strips and freeze.
  • 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.
  • 3. Unmold mousse and place onto wire rack.
  • 4. Glaze with grapefruit glaze then carefully place onto the sucre base.
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