Chocolate Terrine with Confetti of Citrus on Ruby Red Grapefruit
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
- Blood orange
- Naval orange
- Ruby red grapefruit
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.
Combine pectin and sugar. Warm juice and gin together in small saucepan,
add sugar mixture. Bring to boil, skim, then chill until service.
Segment and toss with small amount of sauce to marinate.
Spoon sauce onto plates. Slice terrine into 10 pieces, plate on
top of sauce. Arrange citrus segments on sauce and on terrine.