Florida Citrus Recipes

Beat all ingredients, except grapefruit, raisins and croissants, together in a big bowl.
Add croissants, grapefruit and raisins, then soak for 10 minutes. Transfer the mixture into muffin molds or similar baking mold, cover loosely with aluminum foil.
Bake in a water-bath at 325 degrees F for 30 minutes, uncover and continue baking for 20 more minutes.

Crème Anglaise

Put egg yolks in a bowl with about one third of the sugar and beat with a whisk until just combined.
Combine cream, vanilla and the remaining sugar in the saucepan and bring to a boil.
Pour a small amount of the hot cream over the egg mixture and whisk to combine (tempering the egg mixture). Add the remaining cream to the eggs and whisk to combine.
Return the mixture to the sauce pan and over a medium heat cook the cream stirring constantly with a spatula. The cream is done when it is thick enough to coat the back of a spoon. Once cooked, strain the cream into a clean bowl. Cool in the bowl over an ice bath to prevent the formation of a skin.

Ginger Snaps

In a medium saucepan, combine butter, corn syrup, brown sugar and vanilla and cook over a medium heat until the brown sugar is completely dissolved and the mixture is smooth.
Remove the pan from the heat and add the flour and ginger, whisk to incorporate. Strain through a medium mesh sieve and cool.
Preheat convection oven to 325 degrees F. Roll batter into tablespoon sized balls, place apart on a silpat lined baking sheet and bake until golden brown and bubbling all over (about 12 minutes).
When cool enough to handle but still soft, lightly bring up edges to form a flatter ``u`` shape (it should be flat enough to hold the sorbet on top of it).

Sorbet

Place sugar and water into a sauce pan and bring to a boil to dissolve sugar. Add grapefruit juice and lemon juice. Bring to a boil to infuse flavours.
Add simple syrup to taste, remove and cool. Once cooled, place in ice cream machine and churn until thickened.
To test, turn off machine and drag finger through the sorbet. If the walls do the fall in and it seems firms then it is done.
Place into ½ litre containers and store in the freezer.

Walnut Spice

Plating

On a rectangular plate, on one side place the bread pudding and spoon some of the crème anglaise around the bread pudding and slightly down the middle of the plate.
On the other side of the plate, place some of the walnut spice in a mound, top with ginger snap and quenelle some sorbet to place on top of the brandy snap.
Spoon some of the grapefruit along the plate and garnish with some of the walnut spice.