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Pomelo

An inspiring recipe for Pomelo

Loi Ming Ai Pomelo Almond
Pomelo
Loi Ming Ai

Loi Ming Ai

Voilà and World Pastry Champion

Ingredients

For 25 servings

Almond sablé

60.5 g Debic Brioche Butter

39.5 g icing sugar

99.5 g flour

16 g ground almonds

0.5 g salt

19 g egg

Reconstructed sablé

226 g baked almond sablé

74 g Debic Brioche Butter

Cheesecake base

765 g Debic Cream Cheese

252 g icing sugar

1 vanilla pod

201 g egg

30 g egg yolks

42 g flour

60 g Debic Stand & Overrun

Grapefruit marmalade

28 g sugar

6 g pectin NH

229 g grapefruit segments (1)

115 g strawberry purée

17 g yuzu purée

45 g gelatine mixture

50 g candied grapefruit

110 g grapefruit segments (2)

Candied grapefruit

160 g grapefruit peel

400 g grapefruit juice

240 g sugar

Strawberry foam

65 g water

65 g strawberry purée

65 g raspberry purée

48 g gelatine mixture

Orange blossom chantilly

100 g Debic Stand & Overrun (1)

35 g inverted sugar

¼ vanilla pod

20 g gelatine mixture

400 g Debic Stand & Overrun (2)

80 g mascarpone

3 g orange blossom water

Debic products used

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Debic Incorporation Butter Brioche 4x2.5KG

  • Made from fresh cream
  • A butter ideal for all dough applications
  • Consistent texture and taste all year round
  • Guarantees smooth and reliable processing
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel
Cream Cheese

Debic Cream Cheese

  • For both hot and cold applications
  • For sweet and savory applications
  • Also perfect as filling or spread

Preparation

Almond sablé

Mix the Brioche Butter, icing sugar, flour, ground almonds and salt in a mixing bowl with a flat beater until you have a sandy texture.

Gradually add the eggs and continue to knead briefly until a dough forms.

Roll out the dough to a thickness of 2 mm.

Bake for 12 minutes at 150°C. 

Reconstructed sablé

Mix the crumbled baked almond sablé with the soft Brioche Butter to a cohesive mass.

Press 10 g of the sablé into a 5 cm-diameter ring.

Bake for 10 minutes at 150°C.

Cheesecake base

Mix the Cream Cheese, sugar, and vanilla pod until it is light and airy.  

Gradually add the eggs and egg yolks, followed by the flour and the Stand & Overrun. 

Spread 40 g of the cheesecake mixture on the baked sablé and bake for 35 minutes at 90°C. 

Grapefruit marmalade

Mix the pectin and sugar.

Heat the grapefruit segments (1) and the purées to 45°C in a saucepan. 

Add the sugar and pectin mixture, stir and bring to the boil.

Add the gelatine mixture and mix until it has completely dissolved.

Then add the candied grapefruit and the grapefruit segments (2).

Spread the baked cheesecake with 20 g of grapefruit marmalade.

Candied grapefruit

Blanch the grapefruit peel 3 times in fresh water.

Bring the grapefruit juice and sugar to the boil in a saucepan, then add the blanched grapefruit peel and simmer on a low heat for 45 minutes.

Mix to a smooth paste when the refractometer reads 55 brix.

Store in the refrigerator until needed.

Strawberry foam

Heat the water and the purées and add the melted gelatine mixture. 

Store in the refrigerator.

Orange blossom chantilly

Heat the Stand & Overrun (1) with the inverted sugar, vanilla pod and gelatine mixture to 36°C.

Carefully mix with the Stand & Overrun (2), mascarpone and orange blossom water.

Store in the refrigerator.

Assembly

Whip the orange blossom chantilly and pipe it around the frozen insert.

Freeze and glaze later on with a neutral jelly.

Carefully pipe the candied grapefruit in a spiral shape and garnish with fresh pomelo and pink pomelo pulp, lime zest and microgreens.

Allow the strawberry foam to partially melt and mix it with a Micromix.

Then finish the dessert with a scoop of bubble foam.

Recipe tags Loi Ming Ai Pomelo Almond Cheesecake Grapefruit Strawberry Orange Debic Incorporation Butter Brioche
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