Citrus Honey Vacherin

Name: Citrus Honey Vacherin
Ingredients: 672 g (3 cups) water; 168 g (1 cup) atomized glucose; 5 g (1½ tsp) sorbet stabilizer; 84 g (¼ cup) trimoline; 980 g (4 cups) grapefruit juice, fresh squeezed; 490 g (2 cups) calamansi puree; Sorbet Syrup (recipe above); 252 g (2 cups) confectioner’s sugar; 1 vanilla bean, split & scraped; Zest of 1 each lemon, lime, orange; 252 g (1 cup) egg whites; 3 oranges, segmented, coarsely chop; 1 grapefruit, segmented, coarsely chop; 8 g (1 Tbsp) pectin; 980 g (4 cups) whole milk; 980 g (4 cups) heavy cream; 670 g (2 cups) honey; 2 large eggs; 2 large egg yolks; 112 g (½ cup) granulated sugar; 56 g (¼ cup) orange juice; 28 g (2 Tbsp) lemon juice; 2 tsp finely grated orange zest; 2 tsp finely grated lemon zest; 112 g (1 stick) cold unsalted butter, cubed; 1 silver gelatin sheet (or 2 g powdered gelatin, as directed on package); 1 silver gelatin sheet (or 2 g powdered gelatin, as directed on package)

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Sorbet Syrup

672 g (3 cups) water
588 g (2½

Method

Sorbet Syrup

Boil water, half the sugar, glucose and trimoline. Add the remaining sugar and stabilizer and boil for 30 seconds. Set aside to cool. Reserve for the Citrus Sorbet.

Citrus Sorbet

Combine all ingredients in a blender, strain through a fine mesh strainer and add Sorbet Syrup. Cool completely b