Tempered Ruby Chocolate
Chocolate would mould 2254 (half sphere)
Rubber half sphere mould (4cm)
Metal ring cutters
Spray gun for flocking
Temper ruby chocolate and use half sphere mould. Once set, remove and using a blow torch or heat gun use a 3cm metal cutter to remove a small circle in the bottom of half of your spheres to form a base. Cut the rest of the half spheres with various circular cutters (1, 3 &4cm) and set aside.
Place a round of pistachio sponge inside the base sphere (5cm) ensuring it covers the hole.
Fill half sphere 3/4 full with panna cotta and place in fridge to set.
When ready to serve place flocked half sphere of pink grapefruit mousseline off centre, surround with dehydrated pistachio sponge and roast pistachios. Garnish with fresh citrus segments and edible flowers.
Pistachio Sponge: Bake at 210C for 12 minutes
Using the whisk attachment whip whole eggs and caster sugar in a stand mixer until doubled in size and pale, approximately 10 minutes. Fold flour though egg and sugar mixture until just combined, then gently fold through pistachio paste. Spread onto 40x30cm tray. Once cooled cut 5cm disks and use scraps to make a dehydrated crumb.
Greek Yogurt Panna Cotta
Bloom gelatine in ice water, set aside. In a small saucepan heat cream, milk, sugar, and vanilla until sugar is dissolved. Squeeze excess water from gelatine and stir into cream mixture, Set aside to cool stirring occasionally until mixture begins to thicken, then gently fold in yogurt.
Pink Grapefruit Mousseline
Whisk caster sugar and custard powder together, then add egg yolks and whisk to combine until no lumps remain. In a small saucepan bring pink grapefruit juice to the boil and temper with the egg mixture. Whisk mixture back into the saucepan and whisk over med high heat until mixture thickens and begins to bubble. Remove from heat and mix in butter. Put in bowl or tray to cool and set in fridge overnight.
Remove custard base from fridge and place in a stand mixer with whisk attachment. Whip on medium speed until back to room temperature. Meanwhile, bloom gelatine in ice water. Using a whisk ensure butter is soft and spreadable (pommarde). Add slowly to whipping custard base until smooth and fully incorporated. Heat the 42g of cream until boiling. Squeeze excess water from gelatine and stir into hot cream. Turn mixer to low and slowly pour the cream gelatine mixture into custard mix. Turn up to medium to fully incorporate and then remove from mixer. Using a spatula fold in semi whipped cream. Pipe into rubber half sphere moulds (4cm) Place in freezer.
Ruby Chocolate flocking
Place chocolate and cocoa butter in a bowl over a bain marie to melt until combined. Strain before use. Use spray gun to flock Pink Grapefruit half spheres.