White Chocolate Crémeux with Lychee Granita, Grapefruit Gelée, Campari Meringue, and Greek Yogurt Sorbet

Adapted by StarChefs.com
October 2011
Yield: 12 Servings


Lychee Sorbet
1 silver gelatin sheet
2 ounces sugar
15 ounces Perfect Purée lychee purée
2 teaspoon lemon juice
White Chocolate Crémeux
11 ounces heavy cream
15 ounces white chocolate
13 ounces Greek yogurt
Grapefruit Gelée
6 silver gelatin sheets
14 ounces grapefruit juice
2 ounces sugar
5 ounces Campari liqueur
Greek Yogurt Sorbet
410 grams sugar ice cream
90 grams atomized glucose
6 grams PreGel Neutro ice cream stabilizer
4 grams salt
676 grams water
500 grams Greek yogurt
Campari Meringue
250 grams Campari egg whites
5 ounces liqueur
2 ounces sugar
6 ounces silver gelatin sheets segments
250 grams confectioners sugar
To Assemble and Serve


For the Lychee Sorbet:
Bloom the gelatin in ice water. In a pot, heat the sugar and lychee purée to a gentle simmer, remove from heat, and add the bloomed gelatin and lemon juice. Pour the mixture into a shallow pan and thicken in the freezer overnight. When solid, scrape with a fork to get a fluffy, granité texture.

For the White Chocolate Crémeux:
Bring the cream to a boil in a pot and pour it over the chocolate. Let stand for 1 minute, then whisk to emulsify. When the chocolate is smooth, add the yogurt, mix well, and chill at least 6 hours.

For the Grapefruit Gelée:
Bloom the gelatin in ice water. Combine the grapefruit juice and sugar in a pot and heat to a simmer. Remove from the heat, whisk in the bloomed gelatin and Campari, and strain through a fine-meshed sieve. Pour the mixture into a container or mold and wrap with plastic wrap; chill for at least 6 hours.

For the Greek Yogurt Sorbet:
Combine the sugar, glucose, stabilizer, and salt. Heat the water to 40°C in a pot and whisk in the sugar mixture. Heat this syrup to 85°C, remove from the heat, and cool over an ice bath. When cold, combine the syrup with the Greek yogurt and process in an ice cream machine according to the manufacturer’s instructions.

For the Campari Meringue:
Preheat the oven to 225°F. Line a baking sheet with a silicone baking mat. In a medium bowl, whip the egg whites with the Campari until soft peaks form. Rain in the granulated sugar, and continue whipping until the whites are stiff and glossy. Sift the confectioner’s sugar over the meringue, and quickly combine. Pour the meringue into a piping bag and pipe onto the silicone baking mat. Bake in the center of the oven for 1 hour, turn off the oven, and let meringue cool inside for an additional hour.

To Assemble and Serve:
Fill a pastry bag with the White Chocolate Crémeux and fill a glass with a layer of the Crémeux. Top with the Lychee Sorbet and grapefruit segments. Garnish with the Campari Meringue, additional grapefruit segments, and a quenelle of the Greek Yogurt Sorbet.