Whip Gas Nitrous Recipe: White Chocolate with Grapefruit and Lemon

Experience an exotic blend of fresh citrus flavors from lemons and grapefruits combined with the rich indulgence of white chocolate in our Whip Nitrous Recipe. The smoky meringues elevate this dessert to heavenly heights. You don’t need a restaurant to tantalize your taste buds when you can create such delightful treats at home using the Whip Whipped Cream Dispenser and Whip Whipped Cream Chargers.

Ingredients:

• White Chocolate: 1 cup
• Whipping Cream: 2 ¼ cups
• Eggs: 2
• Egg Yolks: 3
• Caster Sugar: 2 teaspoons
• Gold Gelatin: 4 sheets

French Meringues:

• Caster Sugar: ½ cup
• Icing Sugar: ½ cup
• Hay: 2 handfuls (large)
• Egg Whites: 4

Lemon Sauce:

• Lemons: 5 (zested and segmented)
• Caster Sugar: 1 1/8 cups

Grapefruit Sorbet:

• Water: ¼ cup
• Caster Sugar: ½ cup
• Pink Grapefruit Juice: 1 ¾ cups
• Atomized Glucose: 2 ¾ tablespoons
• Dextrose: 2 teaspoons
• Ice Cream Stabilizer: 1 teaspoon

White Chocolate Mixture:

• Gold Gelatin: 4 sheets
• Milk: 3 cups
• Liquid Glucose: 2 tablespoons
• White Chocolate: 2 cups

To Plate:

• 2 sprigs of lavender (flowers picked and reserved)

Steps:

1. Melt the white chocolate over a double boiler.
2. Beat the whipping cream until soft peaks form.
3. In a bain-marie, whisk the eggs, sugar, and egg yolks until thickened.
4. Soak the gelatin sheets in cold water for 5 minutes.
5. Pour the gelatin mixture over the hot sabayon and let it cool to room temperature.
6. Stir in the melted white chocolate thoroughly.
7. Gently fold in the whipped cream and refrigerate until chilled.

For the French Meringue:

1. Preheat your oven to 176°F (80°C).
2. Whisk the egg whites and sugar until stiff peaks form.
3. Lightly fold in the caster sugar into the whipped egg whites.
4. Spread the meringue onto a baking tray using a piping bag, creating pointed tops.
5. Bake for 90 minutes (1 ½ hours).
6. Line a large pot with hay, place the meringues on a tray above it, cover with foil, and let sit on the stove for at least 2 hours. The hay will smolder and infuse the meringues with a wonderful smoky flavor.

For the Lemon Sauce:

1. In a pan, cook the lemon juice, zest, and segments with sugar until thickened.
2. Strain the sauce and let it cool.

For the Grapefruit Sorbet:

1. Boil sugar and water to make a syrup. Mix in the pink grapefruit juice, atomized glucose, ice cream stabilizer, and dextrose.
2. Chill in the fridge, then churn in an ice cream maker until frozen.

For the White Chocolate Mixture:

1. Soak the gelatin sheets in cold water for 5 minutes until soft.
2. In a pan, heat the milk on low flame.
3. Add glucose and white chocolate, mixing well.
4. Incorporate the softened gelatin and let cool.
5. Fill the Whipped Cream Dispenser with the white chocolate mixture and charge with 1 Whip Whipped Cream Charger.

To Assemble:

1. Place the white chocolate mousse in the center of the plate.
2. Add a scoop of grapefruit sorbet on top of the mousse.
3. Dispense droplets of the white chocolate mixture around the mousse.
4. Top each droplet with a meringue. Drizzle with lemon sauce and scatter some lavender flowers for garnish.

Whip Nitrous Recipes: Extra Information

About White Chocolate with Grapefruit and Lemons:

Impress your guests by preparing this unique dessert for Christmas or any special occasion. The refreshing citrus flavors, combined with the creamy white chocolate mousse, are sure to become a holiday favorite for your family. Enjoy the melt-in-your-mouth softness of this exquisite dessert, enriched with the tanginess of grapefruit and lemons.