Florida Grapefruit Yogurt Charlotte Cake

Jelly Ingredients

2 Florida Grapefruit
70 mL Florida Grapefruit Juice
25 g gelatin (1 sheet)
1 tsp Cointreau 40%
25 g sugar

Biscuit Ingredients

2 egg whites
55 g sugar
2 egg yolks
50 g flour
Powdered sugar to taste

Filling Ingredients

250 g Greek yogurt
200 ml fresh cream
75 g sugar
4.5 g gelatin (1 sheet)
10 mL Florida Grapefruit Juice
10 mL Cointreau 40%

Finishing Touches

15 mL Florida Grapefruit Juice
20 g Nappage glaze (if desired)
1.5 tsp Cointreau 40%
1 Florida Grapefruit

Preparation

When making jelly or mousse, first blanch the gelatin in ice water.
As a guide, use one ruby grapefruit and one white grapefruit. If you do the first step of the jelly process first, the subsequent steps will go smoothly.
Set the mouthpiece in the squeeze bag for the biscuit dough.
Preheat the oven to 180℃ before making the biscuits.

Grapefruit jelly

Peel the grapefruit, including the decorative portion, with a knife and remove the pulp from each bunch. At this time, work in a bowl to receive the juice. From this, use 60 g of pulp each for the jelly.
After about 30 minutes, the juice will come out of the arranged pulp, so keep this in the bowl as well.
The thin skin from which the pulp was removed still has pulp on it, so squeeze it into the bowl that was receiving the juice.

Place a piece of plastic wrap snugly over one side of a 12 cm cellucule.

Drain off the gelatin plate that has been blanched in ice water.

Cut the pulp in half, place in a saucepan with the juice and granulated sugar and heat.
Turn off the heat, add the Cointreau and gelatin, and stir gently with a rubber spatula.
Do not touch the pulp as much as possible during this process, as the pulp will cook and break down. Remove from heat.

Gently spoon the pulp from the heat (at about room temperature) into the celluloid of [1] and arrange the pulp in the celluloid.

Gently pour in the jelly. Chill in the freezer for less than 1 hour (until the jelly is frozen).

Biscuit

Place a cookie sheet on a baking sheet. Place a sheet of parchment paper under the sheet for the round deco mold. Cut the paper for the sides in half and line them up as shown in the photo.

Lightly beat the egg whites with a hand mixer to loosen them, then add 1/3 of the recipe’s granulated sugar and beat. When the volume is firm, add the remaining half of the mixture to make a stiff meringue.

Add the egg yolks and mix roughly with 2 wings. You should not see any egg whites. Do not overmix, but mix quickly.

Add the sifted flour mixture all at once (it is best to do this while sifting more) and mix quickly from the bottom, cutting with a rubber spatula.

Never over mix. When you can no longer see any powder, you are done. It is okay if there is some meringue left. Put into a squeeze bag fitted with a 1 cm round tip. At this time, do not crush the dough by scraping the rubber spatula against the edge.

Using the parchment paper as a guide, squeeze at an angle for the sides.

For the lid, squeeze the dough from the outside to the inside in a dripping pattern. For the bottom dough, make a circle 14 cm in diameter by spiraling the dough.

Shake powdered sugar generously with a tea strainer (do this twice). Bake in a preheated oven at 180°C for 10 minutes. It is recommended to put the baking sheet for the sides in the bottom and the lid and bottom dough in the top. When baked, remove the parchment paper and remove from heat.

After removing the heat, cut in half for the sides as shown in the photo.

Spread a thin layer of fat (butter, shortening, spray oil, etc.: not included) on the celluloid and dust with granulated sugar (not included). This will keep them from sticking together when unmolding.

Spread the dough so that there are as few gaps as possible between the sides and the bottom.

Yogurt Mousse

Line a strainer or other container with kitchen paper and drain the yogurt.250g should become 200g.

Add granulated sugar and grapefruit juice to drained yogurt and mix with a whipper.At this point, adjust the temperature to about 30℃.If using a plastic bowl, heat the mixture in a 600W microwave oven for 10-15 seconds.

Drain off the water from the gelatin plate that has been blanched in ice water, place in a heatproof container, add about 2 teaspoons of [2], and heat in a 600W microwave oven for about 10 seconds to dissolve the gelatin. Add the mixture back into [2] and mix well.

Whip the cream to about 6 parts cream.

Add half of the whipped cream to [2] and mix well with a whipper. Add the rest of the whipped cream and mix softly from the bottom.

Assembly

Place the yogurt mousse batter in a biscuit lined mold about 2cm high.

Remove the plastic wrap from the grapefruit jelly just taken out of the freezer, place it in the center of [1] and press it in gently.

Pour in the remaining yogurt mousse. Since the yogurt mousse is made in larger quantities, place it about 1 cm lower than the height of the biscuit. Flatten with a small palette knife or similar and refrigerate for at least 1 hour.

Slice each bunch of grapefruit into half-thick slices. Place on kitchen paper to lightly absorb moisture. Brush with napage.

Combine the grapefruit juice and napage in a heatproof container and heat in a microwave oven at 600 W for 15 seconds. Add the Cointreau and mix well.

Pour [5] over the yogurt mousse and spread neatly, then top with [4], alternating the two colors from the center.

Finished.

The leftover yogurt mousse can be combined with leftover biscuit dough to make glass sweets, etc.

Finish by decorating the glass sweets with grapefruit as well.