Grapefruit Sorbet, Campari Pop Rocks, and Angostura Bitters Ice Cream

Adapted by StarChefs.com

INGREDIENTS:

Grapefruit Sorbet: (18 servings)
350 grams simple syrup (1:1 with a touch of salt)
15 grams light corn syrup
8 grams sorbet stabilizer
550 grams grapefruit juice
1 gram salt
Campari Pop Rocks: (16 Servings)
200 grams Campari
150 grams sugar
50 grams light corn syrup
200 grams Pop Rocks
Angostura Bitters Mousse: (26 Servings)
300 grams heavy cream
100 grams milk
100 grams honey
100 grams powdered sugar
60 grams Angostura bitters
To Assemble and Serve
Grapefruit supremes

METHOD:

For the Grapefruit Sorbet:
Combine the simple syrup, corn syrup, and stabilizer in a pot, and bring to a boil. Pour syrup mixture into a blender, along with grapefruit juice and salt. Blend on high for 2 minutes. Pour into a bowl set over an ice water bath. Once chilled, pour into an ice cream machine, and process according to manufacturer’s instructions.

For the Campari Pop Rocks:
Combine the Campari, sugar, and corn syrup in a pot, and cook on medium-high heat until the mixture reaches 135ºC. Pour onto a silicone baking mat and spread thin. Once cool, break into shards, and add to a food processor with Pop Rocks. Pulse until Campari shards are Pop Rocks size. Store in an airtight container.

For the Angostura Bitters Mousse:
Pour the heavy cream, milk, honey, sugar, and bitters into an iSi whipper, screw the cap on tightly, and shake vigorously for 1 minute. Charge with 1 nitrous cartridge and shake vigorously 1 minute more. Store in refrigerator.

To Assemble and Serve:
Arrange a ring of grapefruit supremes on the bottom of a shallow bowl. Scatter Campari Pop Rocks in the center of and around the grapefruit ring. Shake the iSi canister vigorously and dispense 6 pillows of Angostura Bitters Mousse in varying sizes in the bowl. Plate a quenelle of Grapefruit Sorbet in the center of the grapefruit ring.