Pink grapefruit dessert

Place pasteurized eggs in the bowl of a food processor fitted with a whisk attachment.
Beat until stiff, gradually adding the caster sugar.
Sift in powdered sugar using a maryse.

Using a piping bag fitted with a Wilton 125 tip and a spinner, poach the meringue along the edges of the greased Silikomart Sphere molds (Silikomart ref ; 26.192.13.0065).

Bake for 2 hours in a fan-assisted oven at 85°C. Remove the molds halfway through cooking.
Store appropriately until ready to serve.

Combine butter, salt, powdered sugar, pasteurized egg yolks and grapefruit zest in the bowl of a mixer fitted with a whisk attachment.
Add the T55 flour and potato starch, mixing as little as possible.

Roll out the dough to 7 minutes and cut into 1 cm cubes.

Bake at 160°c in a ventilated oven for ten minutes.
Store appropriately until ready to serve.

Bring butter and milk to the boil.
Pour the sifted T55 and T45 flour into the saucepan, remove any excess moisture and place in a food processor fitted with the whisk attachment.
Gradually add the pasteurized eggs and pasteurized egg yolks, taking care to corner the sides of the bowl.
Beat the egg whites until stiff, then gradually stiffen with the caster sugar.
Using a maryse, fold the egg whites into the previous mixture.
Weigh and roll out 600 g of cookie in a 37 x 57 cm frame.
Bake for around 16 minutes in a fan-assisted oven preheated to 160°C.

Once the cookie has been removed from the oven and cooled, cut into 6 cm discs.

Make a syrup with the water and semolina.
Add the lemon juice, rosewater and water-soluble Carmine red powder, blend and store in the fridge.

In a saucepan, heat grapefruit purée and lemon juice to 40°C.
Add the inulin, caster sugar, 325NH95 pectin and xanthan gum (previously mixed) and heat to 85°C.
Refrigerate for at least 12 hours.
Blend and reserve in a bag in the fridge for serving.

Pour the water over the powdered fish gelatin.
Refrigerate for 2 hours, then melt at 55-70°C.
Keep refrigerated.

Heat the milk and 35% single cream in a saucepan.
When boiling, pour a portion over the caster sugar and pasteurized egg yolks and transfer back to the pan.
Cook to 84°C.
Remove, add rose water, gelatin mass and water-soluble Carmine red coloring powder, blend and refrigerate.

Before serving, pour into a siphon and snap on 2 cartridges.
Set aside in the fridge for serving.