Ginger semifreddo, almond granita, tapioca, citrus, pink peppercorns

Adapted by
May 2019
Yield: 50 servings


Ginger Semifreddo:
360 grams egg yolk
400 grams sugar
300 grams ginger infused milk, warmed
600 grams ginger infused cream whipped to soft peaks, chilled
5 sheets gold gelatin, bloomed
Meyer Lemon Foam:
130 grams sugar
8 grams gold gelatin, bloomed
400 grams Meyer lemon juice
250 grams egg whites
Almond Granita:
100 grams Sicilian almonds, finely ground
300 grams sugar, finely ground
To Assemble and Serve:
Cooked tapioca pearls
Grapefruit segments, sprinkled with sugar, bruléed with blowtorch
Pink peppercorns, ground


For the Ginger Semifreddo

In a bowl, whisk to combine yolks and sugar. Slowly whisk warm milk into egg mixture to temper. Transfer to a saucepot and heat to 83ºC. Pour mixture through a chinois into bowl with gelatin; whisk until cool. Fold in whipped cream. Divide into individual portions (3-inch ring molds filled to about 1-inch depth) and freeze.

For the Meyer lemon Foam

In a saucepot over medium heat, combine sugar and 90 grams water. Heat until sugar dissolves. Add gelatin and 200 grams lemon juice. Stir to combine. Remove from heat and add remaining lemon juice. Using an immersion blender, blend in egg whites. Chill until gelatin sets. Transfer mixture into a siphon and charged twice. Chill. 

For the Almond Granita

In a food processor, combine almonds, sugar, and 300 grams hot water. Process until thoroughly combined. Strain mixture through a chinois into a bowl. Add cold water until syrup registers 20 brix on a refractometer. Transfer to a shallow hotel pan and freeze. Scrape with a fork every 30 minutes. Hold frozen.

To Assemble and Serve

On the center of a chilled serving plate, place Ginger Semifreddo. Spoon tapioca pearls on top. Scoop a generous amount of Almond Granita and mound it on top of and around semifreddo, a bit off center, allowing it to billow out. Arrange grapefruit segments around the plate. Dispense Meyer Lemon Foam in the center. Sprinkle with pink peppercorn.