Citrus granité & Ivoire Verrines
GREEK YOGURT AND IVOIRE 35% COUVERTURE:
120g Ivoire 35% White Chocolate
160g Heavy cream 36%
215g Greek yogurt
4g Gelatin sheet
BLOOD ORANGE GRANITÉ:
250g Blood orange juice
CRISPY RASPBERRY MERINGUES:
90g Egg Whites
5g Lemon juice
90g Confectioner’s sugar
AN Crispy raspberries
- Soak the gelatin in a large quantity of cold water for about twenty minutes.
- Melt the Ivoire 35% chocolate in the microwave or bain-marie.
- Heat the heavy cream in a saucepan without boiling it, then add the gelatin which has been allowed to dry.
- Make a ganache by pouring the cream over the melted chocolate in three batches.
- Use a spatula to emulsify the mixture.
- Seal the surface of the ganache in the mixing bowl with plastic wrap, and place in the refrigerator for at least 4 hours.
- Add the Greek yogurt and incorporate it into the ganache.
- Refrigerate the mixture for at least 12 hours.
- In a saucepan, over low heat, heat 75g of orange juice with the sugar, without boiling, and dissolve the sugar thoroughly.
- Remove from the heat, add the rest of the juice, and pour into a freezer container.
- Leave in the freezer for 24 hours.
- Preheat the oven to 205°F (95°C) on the traditional heat setting.
- Beat the egg whites and lemon juice at medium and constant speed using the mixer’s whisk attachment.
- Gradually add the sugar until firm peaks form.
- Using a rubber spatula, gently incorporate the previously sifted confectioner’s sugar.
- Then, fill a piping bag with a plain round nozzle, pipe out small, round meringues, and sprinkle them with crispy raspberries.
- Place the meringues in the oven for 2 hours.
- The meringues are ready when they can be easily removed from the parchment paper, have a matte appearance, and do not stick to your fingers.
- Pipe out approximately 80g of cream into the bottom of each verrine.
- Using a fork, scrape the granité, and place two full spoonfuls onto the cream.
- Garnish with a few small meringues.