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Gala Tasting Menu

White Chocolate Terrine with Confetti of Citrus on Ruby Red Grapefruit Sauce
Chef Joy Jessup of Rene Bistrot – New Orleans, LA
Adapted by StarChefs

Yield: 10 Servings


    Ivoire Chocolate Mousse
  • 1 cup milk
  • 2 teaspoons gelatin
  • 1 vanilla bean
  • 12 ounces Valrhona Ivoire, chopped
  • 13 ounces whipped cream

  • Gin Flavored Grapefruit Sauce
  • 1 cup ruby red grapefruit juice
  • ¼ cup sugar
  • ½ teaspoon apple pectin
  • 2 ½ Tablespoons gin

  • Citrus
  • Blood orange
  • Naval orange
  • Tangerine
  • Ruby red grapefruit

For Mousse:
Soften gelatin in cold water and squeeze to remove excess water. In small saucepan, bring milk to boil. Split and scrape vanilla bean and add to milk. Remove from heat. Add gelatin and strain through chinois. Slowly add hot milk to chocolate stirring constantly. Let mixture cool to 86°F and fold in whipped cream. Pour into desired size mold and refrigerate.

For Sauce:
Combine pectin and sugar. Warm juice and gin together in small saucepan, add sugar mixture. Bring to boil, skim, then chill until service.

For Citrus:
Segment and toss with small amount of sauce to marinate.

To Serve:
Spoon sauce onto plates. Slice terrine into 10 pieces, plate on top of sauce. Arrange citrus segments on sauce and on terrine.

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