My idea for this dessert is the feeling of springtime. It’s very light, not very sweet, and has a soft texture with the jelly. The grapefruit brings the bitterness, the strawberry balances the acidity with a taste of sweetness, and the yuzu brings a floral touch. As you take the first bite you experience the acidity of the grapefruit, then you finish with cheesecake mousse and a good crunch from the shortbread. Everything works together to bring symmetry to the pastry. It’s a very fresh dessert, so it’s ideal to eat when the weather is hot.
Yield: 12 servings
- 125 g unsalted butter
- 125 g confectioners’ sugar
- 200 g all-purpose flour
- 50 g almond flour
- 5 g salt
- 20 g cornstarch or other starch
- 50 g whole eggs
- In a stand mixer, mix together the butter and the dry ingredients until crumbly. Add the egg and mix until dough forms. Form into a disc, wrap and let rest in the refrigerator.
- Roll dough out to 2mm thickness. Cut out rounds to form a base that fits the size of mold. Bake at 300˚F (150˚C) until lightly browned, 12-13 minutes.
- 39 g granulated sugar
- 6 g pectin NH
- 198 g grapefruit juice
- 72 g strawberry purée
- 20 g glucose syrup
- 2 vanilla beans, split and scraped
- 13.2 g gelatin mass
- 13.2 g yuzu juice
- Combine the sugar and the pectin NH; set aside.
- In a saucepan, heat the grapefruit juice, strawberry purée, glucose and vanilla beans and sprinkle in the sugar-pectin mixture. Cook this mixture for 2 minutes, until it has the consistency of a confit. Add the gelatin mass and mix well to dissolve the gelatin. Add the yuzu juice and blend again. Mix well together and add the yuzu juice. Blend again. Keep in a fridge until ready to use. Blend again before using (15 g for each mold).
- 40 g granulated sugar
- 2 g pectin X58
- 5 g cornstarch
- 175 g blood orange purée
- 50 g grapefruit purée
- 25 g yuzu purée
- 50 g unsalted butter
- 30 g gelatin mass (200 bloom)
- Mix together the sugar, pectin and cornstarch together; set aside.
- In a saucepan, warm the purees together then sprinkle in the sugar-pectin mixture. Bring to a boil, whisking, then mix in the butter and gelatin mass. Pour over the Grapefruit-Strawberry Jelly (28 g per mold). Place in the blast freezer.
- 250 g cream cheese
- 185 g sour cream
- 40 g egg yolks
- 80 g granulated sugar
- 25 g water
- 2 vanilla beans, split and scraped
- 41 g gelatin mass
- 290 g heavy cream, whipped to the texture of yogurt
- In a stand mixer fitted with the paddle attachment, combine the cream cheese and sour cream.
- Make a pâte à bombe: In a stand mixer fitted with the whisk attachment, begin whisking the egg yolks. Cook the sugar and water to 246˚F (119˚C) and pour over the whisking egg yolks. Add the vanilla bean seeds. Continue to whisk until the mixture has cooled to 104˚F (40˚C). Add the gelatin mass, then add to the cream cheese mixture until well blended. Fold into the whipped cream. Pipe over the cremeux layer (50 g per mold).
- 150 g water
- 300 g granulated sugar
- 300 g glucose
- 200 g evaporated milk
- 140 g gelatin mass
- 1 g pink food coloring
- Vanilla powder, to taste
- In a saucepan, heat the water, sugar and glucose to 225˚F (107˚C), then add the evaporated milk and melted gelatin mass and mix well. Add the food coloring and vanilla powder and store in a refrigerator overnight.
- The following day heat and use at 37˚F (3˚C).
- 650 g heavy cream
- 180 g Valrhona Ivoire white chocolate
- 30 g gelatin mass (200 bloom), melted
- 175 g yuzu purée
- Bring cream just to a boil.
- Pour over the white chocolate and melted gelatin. Burr mix with the yuzu purée. Allow to set in the refrigerator overnight to fully crystallize.
- When ready to use, whip to soft peaks (be careful when whipping the ganache – dilute it with a little milk at the start and whip the cream at low speed, then finish with a handheld whisk to control the texture).
- Silver leaf
- White chocolate sticks
- Glaze the cake with the Pink Glaze (glaze should be at 86˚F/30˚C), then put on the shortbread base. Pipe the whipped Yuzu Ganache in a decorative pattern on top (see photo – this takes some technique).
- Pipe small dots of the Pink Glaze on top of the ganache. Garnish with some silver leaf and a white chocolate stick.
(This recipe appeared in the Spring 2023 issue of Pastry Arts Magazine)
About Clement Goyffon
Clement Goyffon, Executive Pastry Chef at ONE65 in San Francisco, CA, is a member of Team USA, the reigning champions of the International Catering Cup 2023. With a background working alongside renowned pastry chefs in France, including Meilleurs Ouvrier de France and Michelin three-star chefs, Clement’s style is characterized by simplicity, modernity, and efficiency. He strives to create cakes with varied textures that evoke powerful emotions in every bite.