Crostoli with Pink Grapefruit

Plating for one plate

• Shiso sugar
• Crostoli
• Pink grapefruit mousse
• Pastry cream
• Pink grapefruit & raspberry salsa
• Shiso air (purple shiso leaves)
• Fivola (edible flowers)

Shiso Sugar

Ingredients

• 300 g water
• Juice of 1 organic lemon
• 1 tsp citric acid
• 30 purple shiso leaves
• 75 g sugar

Method
Mix water with lemon juice and citric acid. Soak shiso leaves 10 min, pat dry. Place between cling film, press, dry in microwave 4 min at 900 W. Repeat until crispy. Grind briefly with sugar, store airtight.

Crostoli

Ingredients

• 2 medium eggs
• 30 g butter
• 300 g flour, sifted
• 40 g icing sugar
• 1 pinch salt
• 60 ml Grappa TRA NOI Brunello
• 2 tsp milk
• 1 organic lemon
• 100 ml sunflower oil (for frying)
• 3 tbsp shiso sugar

Method
Beat eggs, melt butter. Mix with flour, sugar, salt, grappa, milk, lemon zest. Knead into elastic dough, rest 30 min. Roll out, cut 5 cm rounds. Fry at 170 °C for ~40 sec each side, sprinkle with shiso sugar.

Pink Grapefruit Mousse

Ingredients

• 3 sheets gelatin
• 1 pink grapefruit
• 1 sprig thyme
• 3 pink peppercorns
• 1 lime, zest
• 20 g sugar
• 1 egg yolk
• 1 tsp grapefruit liqueur
• 0.5 dl cream
• 120 g Greek yogurt
• 25 g crème fraîche

Method
Soak gelatin 10 min in ice water. Reduce grapefruit juice (2 dl → 1 dl) with thyme, pepper, lime zest, sugar. Whisk yolk, temper with juice, reheat briefly. Add liqueur + gelatin, strain, chill 10 min. Whip cream, refrigerate. Stir yogurt + crème fraîche into cooled mixture, fold in cream. Pour into mold, freeze 7 h. Remove 1 h before serving.

Pastry Cream Base

Ingredients

• 2 sheets gelatin
• 45 g sugar
• 12.5 g cornstarch
• 2.5 g salt
• 27 g egg yolks (1–2 eggs)
• 75 g milk
• 1 tbsp vanilla sugar
• 5 g milk powder
• 37 g grapefruit liqueur
• 30 g butter

Method
Soak gelatin 10 min. Mix sugar, starch, salt. Whisk yolks, stir in sugar mix. Heat milk with sugar syrup, add milk powder. Temper yolks with 1/3 milk, then add rest. Add liqueur, cook 5 min stirring. Add gelatin + butter, dissolve. Strain, cover with cling film, chill 1 h.

Pastry Cream

Ingredients

• 80 g pastry cream base
• 80 g heavy cream

Method
Mix base until smooth, add cream. Whisk 2 min low speed, then 3 min high speed until thick. Pipe into bag, refrigerate.

Pink Grapefruit & Raspberry Salsa

Ingredients

• 50 g macadamia nuts
• 1 pink grapefruit
• 15 raspberries
• 2 tsp shiso sugar
• 1 tsp honey
• 1 tbsp lime juice
• 1 lime zest

Method
Roast nuts 8 min at 160 °C, cool, dice. Fillet grapefruit, cut brunoise. Break raspberries into pieces. Mix gently, chill.

Shiso Air

Ingredients

• 200 g water
• 12 red shiso leaves
• 1 tbsp honey
• 1 pinch salt
• 1 tsp shiso vinegar
• 2 g soy lecithin

Method
Heat water, shiso, honey, salt, vinegar to max 60 °C (do not boil), cover, steep 10 min. Strain, press out leaves. Add lecithin, briefly boil, froth with hand blender. Serve immediately.

Chef: Sabrina Cipolla