Chestnut and Grapefruit Smoothie
Drinks • European
Description
Chestnut and grapefruit smoothie
Ingredients
- Whole egg 0 oz
- Sugar 0 oz
- Milk 10 fl oz
- Red Grape Juice 5 fl oz
- Gelatin 1½ pieces
- Grapefruits 2 pieces
- Fine white sugar 0 oz
- Chestnut puree 5 oz
Step-by-Step Guide
Step 1
The day before, mix the egg yolks with sugar in a bowl. Pour in 100 ml of hot milk, stir, and transfer the mixture to a saucepan. Cook over low heat until the mixture begins to stick to the spoon. Once cooked, pour it into silicone ice cube molds and place in the freezer overnight.
Step 2
The next day, strain the grapefruit juice through a sieve. Heat 1/4 of the juice. Soak the gelatin sheets in cold water for 5 minutes, then squeeze them out and mix with the hot juice. Stir well, then add the cold juice. Pour into glasses. Refrigerate for 2 hours to allow the jelly to set.
Step 3
Remove the zest from the grapefruits and squeeze out the juice. Blanch the zest: boil it for 10 seconds and remove it from the water. Repeat this process twice, changing the water each time. Then, place the zest in a bowl of cold water. Let it drain. Mix the zest with fine sugar and the squeezed juice, and simmer on low heat for 30 minutes. Blend with a mixer. Allow to cool and pour over the jelly in cups. Place in the refrigerator while you prepare the smoothie.
Step 4
In the mixer bowl, combine the chestnut cream, milk, and scoops of English cream. Whip until well mixed and pour into glasses.
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