Grapefruit, Ricotta Ice cream, Rye Financier, Basil Honey

Grapefruit, Ricotta Ice cream, Rye Financier, Basil Honey

Here is a dessert that was inspired by grapefruit and also by the new Nomad cookbook.  Winter time is full of citrus and grapefruit is great vehicle to use for this recipe.  To me grapefruit is great on its own and I love eating it for breakfast, but to me is sometimes a challenge to incorporate into a composed dish.  Soft creamy cheese is an easy pairing for citrus, so I decided to take ricotta turn it into ice cream.  Basil and honey are all good and I decided to combine them both together.  Brown butter cake goes well with about everything but I put a little twist on it by making it with rye and caraway. The grapefruit I cut into supremes and made granita with the juice.  A light, refreshing dessert great for not being to heavy.  Here is the recipe I hope you enjoy it.  It definitely is one that I will make again and keep in my repertoire

Ricotta ice cream
415g milk
135g trimoline inverted sugar
110g sugar
50g glucose
335 ricotta drained
85g creme fraiche
10g lemon juice
6g salt

Rye financiers
5 egg whites
63g rye flour
180g sugar
3 g salt
6 g vanilla extract
85g ap flour
125 g butter
1/2 vanilla bean
1 tsp caraway seed

Grapefruit granita
120g grapefruit juice
60 g water
30g sugar
Pinch of salt

Basil Honey

1 cup honey

1 cup of basil leaves blanched

1 cup of spinach leaves blanched


1 grapefruit cut into supremes  

1/2 cup of roasted hazelnuts


For the Ricotta Ice Cream,

In a small sauce pot heat milk over medium heat then add in the sugar, trimoline, glucose, until dissolved.  Then pour the milk into a blender with ricotta and creme fraiche and puree until smooth.  Strain through a strainer into a bowl with an ice bath.  Add lemon juice and salt to season.  Cool completely then pour into your ice cream maker and use according to your ice makers directions.  When done place in a air tight container in the freezer until ready to use.  

For the Grapefruit Granita,

Place juice and water in a pot and heat to a boil.  Then pour in the sugar and turn off the heat until the sugar has dissolved completely.  Add a pinch a of salt and pour into a shallow baking pan.  Place in a freezer and with a fork fluff the granita every 30 minutes until completely frozen.  Then place in a air tight container and keep in the freezer.

For the Financier.

Preheat oven to 350 degrees.  In a food processor add egg whites, sugar, rye, vanilla, and salt and puree until smooth.   In a small sauce pot add butter and brown over medium high heat with the vanilla bean.   Mix the browned butter with the flour and caraway seeds in a bowl.  Then add the egg white mixture to the flour mixture and mix well. Spray a mini cupcake pan with spray and fill each one 3/4 of the way full.  Place in oven and bake for approximately 12 minutes or until a cake tester comes out clean.  

For Basil Honey,

Place honey in a small pot and heat until warm.  Squeeze the water out of the basil and spinach leaves and place in a blender.  Pour the warm honey over top and puree until smooth.  Set aside until ready to use.  

To finish, place a spoonful of honey on the bottom of the plate and spread evenly.  Then take a few financiers and break up in pieces and place on the plate.  Add the grapefruit supremes.  Add the roasted hazelnuts.  Then take a scope of ricotta ice cream and a scope of granita and add to the plate.  Finish with basil leaves.  Serve and enjoy! 

Grapefruit, Ricotta Ice cream, Rye Financier, Basil Honey

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