Chef recipes FranceChef.TV >Recipe with lemon du chef Angela Pinkerton > lemon meringue pomelo blood orange tangerine


- 1 pomelo
- Liquid nitrogen
- 1 blood orange diced
- 1 grapefruit diced
- 1 tsp of pop rocks
Lemon meringue :
- 2 egg whites
- 3 oz of sugar
- 1 lemon zest
Blood orange cream :
- 7 oz blood orange pealed and diced
- 2 oz of glucose
- 1 tbs of sugar
- Heavy cream
- 1/4 tsp of citric acid
- 1/2 vanilla bean
Tangerine foam :
- 1 cup of tangerine juice
- 1 sheet of gelatin
- 2.5 oz of sugar
- 0.2 oz of citric acid
- 2 egg whites

Peal the pomelo and separate the segments. Put one segment in the liquid nitrogen till there's no more bubbles like when you're frying. After, brake it to get the frozen pulp.

For the meringue , whip the egg whites and the sugar. Add the lemon zests and drop tube on an oven plate with a parchment paper. Cook in the oven overnight at 175 F°. Crumble into pieces.

For the cream, cook the oranges with the glucose. Cover with a parchment paper until it's soft. Remove the cover and cook over a low heat to dry out the puree. Put it in a blender and add cream during blending until it's enough thick. Add the sugar, the citric acid and the vanilla. Pass trough fine tamis.

For the foam, bring the juice and the sugar to a boil. Add the bloomed gelatin. Cool over ice until just cold but not set. Stir in the citric acid and egg whites, and blend. Strain and chill completely. Fill a canister and add 3 soda chargers. Keep well chilled. Dispense foam into a ladle, scoop out the center of the foam and freeze in liquid nitrogen.

Put the blood orange cream first in the plate, then the pomelo . After, put 3 orange dices and 2 grapefruit ones. Put a quarter teaspoon of pop rocks and a tablespoon of the meringue . Spray a little bit of the foam and finish with the frozen foam.

Dessert for 4 persons
Preparation time : 5 h
Difficulty : Advanced
Required Material :
Recette Soda pop