Citrus Verrine with Star Anise & Grapefruit Froth and Orange Tuile Cookie

Citrus Verrine topped with Grapefruit & Star Anise Froth and Orange Tuile Cookies

This week I went to a little 1hr workshop organized by Cuisine Évènements, Stephanie Ginoux, given by Chef Saucier Philippe Houy from Restaurant Christian Etienne a 1* Michelin restaurant in Avignon.  It took place in a little organic produce market called Terre et Bio in St. Remy, about 15 minutes North of our house.  We made one simple dessert, using citrus fruits.  I have never really worked with gelatin paper or whipped cream canisters, so this was a fun lesson.  Now I have an excuse to buy the professional whip cream canister, which in french is called a ‘siphon’.  We did this recipe very quickly, even though it should have had a lot more time to chill before putting it all together.  We also had all of this going at once, but I wrote out the recipes separately so that you could follow more easily.

Citrus Fruits Jelly

2 Oranges

2 Mandarines

2 Grapefruits

1 Lime

Gelatin Papers OR Agar Agar

50 Grams Sugar

  1. Place the gelatin leaves in a bowl of water
  2. Zest 1 lime with a micro planer or zester and place it into a bowl
  3. Cut the skin and white off of ALL of the fruit
  4. Then over a small bowl, very carefully cut out just the meat of each section of each fruit.  Cut in between the white lines of the skin.
  5. Squeeze what’s left of the fruit into a bowl, then pass it though a strainer into the bowl with the lime zest; add the gelatin and sugar, then place the bowl over the bain marie (on a low boil)
  6. Once the sugar and gelatin are dissolved, then place the bowl over an ice bath to cool
  7. In each verrine (little glass), layer a few pieces of each citrus fruit; then pour a ladle of the cool juice mixture into each glass
  8. Place the glasses in the fridge for at least 2 hours or up to 2 days in advance


Grapefruit and Star Anise Froth

400 gr of Gapefruit Juice

35 gr of Sugar

3 Leaves of Gelatin

1 Star Anise

  1. Place the Gelatin in a bowl of water to soak
  2. Grind the star anise and add it to a pot with the sugar and 25 grams of the juice; bring to a boil
  3. Add the gelatin and dissolve it; then add the rest of the juice
  4. Take the pot off of the fire and strain the mixture through a chinois
  5. Place over an ice bath to cool
  6. Once the mixture has completely cooled, then pour it into the whipped cream canister and release 2-3 CO2 cartridges

Orange Tuile Cookies

 50 grams of Orange Juice

25 gr of Flour

25 gr of Brown Sugar

1 Egg White

25 gr of Butter

  1. Melt the butter in a bowl over the bain marie
  2. Remove from heat and add the orange juice, flour, egg white and sugar and whisk until smooth (Note: it’s a good idea to sift the flour to get rid of crumbles)
  3. Use a spoon OR pastry bag to spoon out small circles (like tiny pancakes) onto a non stick baking mat; set them a good distance apart b/c they spread when they are cooking
  4. Cook for approx. 8 minutes at 160°C/325°F
  5. Peel them off of the mat and twist into whatever form you like; traditionally they look like a pringles chip, which looks like the red clay roof tiles you see in the mediterranean areas of europe…which in french are called TUILE.

Bonne Chance!

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