PAMPO

Heat the cream and infuse the vanilla pods and grapefruit zest in it for 20 minutes. Filter out the vanilla and zest, correct the weight and add the glucose.



Keep the mixture warm. Make a dry caramel using the sugar, add in the liquid butter, then deglaze with the hot mixture. Slowly combine with the chocolate.



Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator.

Wash and brush the citrus fruit. Boil them for 30 minutes in a large quantity of water. Drain and boil again.



Cut the citrus fruits in half and remove the pith, the white part in the middle and the seeds, then weigh the amount of orange you have left.



Chop them roughly and then fry them in butter with the brown sugar. Leave them to caramelize on a low heat, add the sugars then cover them with grapefruit juice. Add the scraped vanilla beans.



Allow to reduce until the juice has almost completely evaporated. Cover over with half of the passion fruit purée and leave to reduce.



Remove the vanilla beans and thoroughly blend the grapefruit.



Add the starch mixed with the remaining passion fruit purée.



Bring to a boil for a few minutes, stirring vigorously.

Melt the chocolate and add the crunchy muesli, crispy wheat flake cereal, vanilla powder and grapefruit zest.



Stir thoroughly and use immediately.

Melt the chocolate at 115°F (45°C).



Mix the oil and melted chocolate.



Sift the flour, starch, cocoa powder and baking powder together.



Beat the egg yolks, the first portion of egg whites, the invert sugar, the sifted dry ingredients and the chocolate and oil mixture in a Robot Coupe food processor.



Beat the second portion of egg whites and gradually add in the sugar.



Combine the two mixtures.

Mix the eggs and sugar without beating too much.



Bring the cream and milk to a boil and combine the two mixtures.



Heat to 185°F (84°C).



Use immediately or cool quickly in the refrigerator.

Weigh out the amount of hot custard needed for the recipe, then add the rehydrated gelatin.



Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.



Immediately mix using an immersion blender to create a perfect emulsion.



Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

Mix the eggs and sugar without beating too much.



Bring the cream and milk to a boil and combine the two mixtures.



Heat the mixture to 183°F (84°C) and mix with an immersion blender until it is homogeneous.



Use immediately or cool down quickly and store in the refrigerator.

Bring the milk and glucose DE60 to a boil and combine it with the yolks.



Heat to 185°F (84°C).



Use immediately or cool down quickly and store in the refrigerator.

Weigh out the amount of hot custard required for the recipe.



Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.



Mix straight away thoroughly using an immersion blender to make a perfect emulsion.



Check the temperature (113-117°F or 45-47°C for dark chocolate; 95-99°F or 35-37°C for milk and Amatika; and 86-89°F or 30-32°C for white, blond and Almond Inspiration) and gradually fold in the airy whipped cream using a spatula.



Use immediately and freeze.

Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).

Heat the Absolu Cristal Neutral Glaze, water, grapefruit juice and vanilla powder until they reach a boil.



Mix and spray between 160/175°F (70/80°C).