Ingredients
Pain de Gènes
450 g / 16.1 oz California Almond Paste
250 g / 8.9 oz Whole eggs
80 g / 2.9 oz Butter, melted
1 ea Lemon zest
5 g / 0.2 oz Baking powder
70 g / 2.5 oz Pastry flour

Almond Crunch Disc
150 g / 5.4 oz Granulated sugar
140 g / 5.0 oz Butter, unsalted, soft
110 g / 3.9 oz Almond, sliced
30 g / 1.1 oz Pastry flour
1 g / 0.1 oz Sea salt

Cream Anglaise (Base Recipe)
280 g / 10.0 oz Milk
280 g / 10.0 oz Heavy cream 35%, liquid
50 g / 1.8 oz Granulated sugar
110 g / 3.9 oz Egg yolk

Vanille Créme Mousse
250 g / 8.9 oz Cream Anglaise
50 g / 1.8 oz Edelweiss 36%
100 g / 3.6 oz Heavy cream 35%, soft whipped
3 g / 0.1 oz Gelatine leaves

Lemon Crémeux
400 g / 14.0 oz Ponthier Passion Fruit Purée, warm
120 g / 4.2 oz Egg yolk
150 g / 5.2 oz Whole eggs
150 g / 5.2 oz Butter, unsalted, soft
120 g / 4.2 oz Powdered sugar
4 g / 0.1 oz Gelatine leaves

Grapefruit Sorbet
500 g / 17.5 oz Water
250 g / 8.6 oz Granulated sugar
500 g / 17.5 oz Grapefruit purée
1 ea Egg white, liquid
1 ea Lemon juice

Cru Sauvage Chocolate Mousseline
350 g / 13.0 oz Cream Anglaise
6 g / 0.2 oz Gelatine leaves
210 g / 8.0 oz Bolivia 68%
450 g / 16.0 oz Heavy cream 35%, whipped

Preparation
Pain de Gènes
Whip up California Almond Paste, eggs and the lemon zest. Add slowly the melted butter. Fold in the sifted baking powder and pastry flour in the end. Pipe inside silicone molds or buttered rings and bake at 180°C/356°F till done.

Almond Crunch Disc
Mix the granulated sugar with the soft butter, add the pastry flour, sea salt and the sliced almonds. Spread on top of a silpat and freeze. Cut out frozen and bake inside a ring at 180°C / 356°F till golden brown.

Cream Anglaise (Base Recipe)
Boil milk and heavy cream. Mix granulated sugar and egg yolk before adding to the hot milk/cream mixture. Cook to 85°C/185°F and homogenize with the hand blender.

Vanille Créme – Mousse
Fold dissolved gelatine in the warm Cream Anglaise mixture, add Edelweiss 36%. Slowly fold whipped cream under and fill up the Vanille Créme half way in small pyramid Fleximolds and let it set.

Lemon Crémeux
Whip egg yolk, eggs and powdered sugar together. Add warm Passion Fruit Purée and reboil until 86°C/218°F (Cream Anglaise). Add dissolved gelatine leaves and soft butter. Homogenize by using a hand blender. Fill up in prepared pyramid Fleximolds and Freeze.

Grapefruit Sorbet
Boil water, granulated sugar well, cool down. Add grapefruit purée, egg white and lemon juice. Freeze in ice cream machine.

Cru Sauvage Chocolate Mousseline
Add the bloomed gelatine leaves to the hot Cream Anglaise mixture. Add the Bolivia 68% and mix well, cool down to 40°C/104°F. Fold in step by step the soft whipped heavy cream. Pipe the Cru Sauvage Chocolate Mousseline half way up into the pastry molds, place the frozen Vanilla Créme - Mousse, Lemon Crémeux pyramid in. Fill up with the left over Cru Sauvage Chocolate Mousseline and freeze. Demold and glaze with Choco Brillant.

Setting
Place the Pain de Gène and Almond Crunch Disc on a plate. Place the glazed Chocolate Mousseline on top.

Decoration
Add some lemon zest and chocolate decoration. Scoop a spoon Grapefruit Sorbet on the plate and decorate with fresh raspberry and sauce.

Specialty Ingredients
#28003 Ponthier Passion Fruit Puree
#31345 FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#31125 FELCHLIN-Swiss EDELWEISS RONDO 36%
#31105 FELCHLIN-Swiss BOLIVIA 68%
#31344 FELCHLIN-Swiss CHOCO BRILLANT