ingredients

400 g pure butter shortbread
8 scoops of chocolate ice cream
1 1 big red grapefruits
5 dl skimmed 1/2 milk
25 cl of liquid cream
4 egg yolks (120 g)
125 g 125 g 100 g of sugar
200 g dark chocolate 72%
1 sheet of gelatin
1 tbsp. to s. lemon
1/2 vanilla pod
1/2 star of star anise
8 thin black chocolate pucks ø 9 cm

Steps

Creamy chocolate and grapefruit pie

1 Prepare the chips: cut 1 grapefruit into 8 thin slices. In a saucepan, mix 25 cl of water, 125 g of sugar, slices and cook for 1 hour in minibugs. Drain, coat the slices on a plate covered with baking paper. Dry 3-4 h in the oven at 80 ° C (tea 2). Keep in an airtight box.

2 Prepare the grapefruit confit: remove the skin of 1 grapefruit keeping 5-6 mm of flesh; immerse in a pan of cold water; warm up; let boil for 1 min, drain; repeat 4 times. Put it back in the pan with 25 cl of water, 125 g of sugar, lemon, vanilla and star anise. Bring to a boil, simmer for 1 h 30-2 h on very low heat. Let cool. Chop very thin, keep cold.

3 Spread the shortcrust pastry ; cut out 8 disks of ø 8 cm. Place in baking circles or small 9 cm ramekins covered with baking paper. Cook for about 10 minutes in preheated oven at 180 ° C (tea 4). Let cool.

4 Prepare the cream of the pie: let the gelatin swell in cold water for a few minutes. Heat the milk and the cream. Whip egg yolks and 100 g cream sugar; gradually add the hot liquid while turning. Heat in saucepan over medium-low heat, keeping spinning; as soon as the cream thickens and before it muds, take off the heat. Add the drained gelatin. Pour very hot into the bowl of a propeller robot with the chopped chocolate. Mix 1 min. Cool quickly (put the bowl of the robot in a bowl of ice cubes). Pour on the dough discs, keep cold.

5 To serve: spread on each plate a disc of grapefruit confit; place on the remaining grapefruit quarters removed without their skin. Set aside a demolded tart; place on each a puck of chocolate. Add a scoop of chocolate ice cream, poke into a grapefruit chip.

tips

Looks like the South

An admirer of the Pourcel brothers' kitchen, two Michelin-starred Michelin chefs, Thierry Vaissière discovers how to hoist the Mediterranean into the creations of haute cuisine. After a long journey in front of the best pianos of Languedoc, Paris and California, he is perched at the White House in Paris, in this superb loft glass roof where ... the Pourcel brothers have been advisers for years. Thierry Vaissière lets it flourish at the highest level the scents and flavors of his native Languedoc. The White House, 15 BC Montaigne, 75008 Paris. Such. : 01 47 23 55 99. www.maison-blanche.fr