GRAPEFRUIT, ALMOND, GIN AND LABNE BUCHE DE NOEL

Steps:

• Labne Mousse:.
• Whip cream to soft peak and reserve.
• Bloom gelatin and reserve.
• In a saucepan combine milk and ¼ labne and bring to a boil with the juniper and black pepper.
• Add bloomed gelatin and strain into chocolate.
• Emulsify with immersion blender.
• Combine well with remaining labne.
• Fold in whipped cream.
• Cast into desired mold.
• Almond Dacquoise:.
• In a bowl mix together Flour, Sugar 1, Salt, and almond flour and reserve.
• Whip egg whites to soft peak then fold in Sugar 2.
• Fold meringue into dry ingredients in 3 stages.
• Spread evenly onto a ½ sheet pan and bake in a convection oven @ 325F for 10 minute.
• Grapefruit Curd:.
• Bloom gelatin and reserve.
• In a pot combine grapefruit juice, sugar, citric acid, vanilla and eggs and begin to heat on medium flame.
• Bring to a boil whisking constantly.
• Remove from heat add gelatin and incorporate.
• Add butter and emulsify with an immersion blender.
• Cool completely then pipe in strips onto a Silpat.
• Sucre:.
• Cream butter, sugar, and vanilla at low speed.
• Stream in eggs one at a time.
• Stir in flour and salt, and combine.
• Roll out to 1/8" on a well floured surface and cut to the size of desired mold.
• Grapefruit Glaze:.
• In a bowl combine sweetened condensed milk and white chocolate and reserve.
• In a pot combine grapefruit juice, sugar, and glucose and bring to a boil.
• Remove from heat and add gelatin.
• Strain into white chocolate and emulsify with an immersion blender.
• Assembly:.
• 1. Make Grapefruit Curd, pipe in strips and freeze.
• 2. Make mousse, pipe halfway into mold, push frozen curd into the center of the mousse, then pipe mousse into the remainder of the mold. Freeze completely.
• 3. Unmold mousse and place onto wire rack.
• 4. Glaze with grapefruit glaze then carefully place onto the sucre base.