Citrus granité & Ivoire Verrines

INSTRUCTIONS

• 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.