Recipes from a Chef, French Cuis

Fabrice Giraud's Suggestion
Citrus Pie with Gingerbread Mousse

Serving Size: 4

Dough:
Flour	75	g
Butter	37	g
Sugar	30	g
Eggs	1
Gingerbread mousse:
Milk	100	g
Sugar	25	g
Egg	1
Gingerbread	36	pces
Whipping Cream	100	g
Gelatin	2	g
Citrus Fruit:
Oranges	5
Grapefruits	3
Sugar	50	g
Chimay Icecream:
Chimay Beer	10	cl
Whipping Cream	5	cl
Milk	5	cl
Egg	2
Sugar	210	g
Stabilizer	1	drop

Preparation:

Dough:
- Cut butter into small cubes, and rub into flour with fingertips until it resembles crumbs. Add the egg and sugar and slightly mix with fingertips. Let it rest for 1 hour in the fridge.

Citrus Fruit:
- Peel 3 oranges and 2 grapefruits and put segments in a bowl. Press the remaining fruit in 20cl juice.
- Cook sugar for a caramel and deglaze with fruit juice. Boil and pour on fruit segments. Brew for 2 hours.

Gingerbread Mousse:
- Separate egg white from yolk, cut gingerbread in cubes and soften gelatin in iced water.
- Boil milk. Stir egg yolk and sugar in a bowl until white and pour half the milk, whipping vigorously. Put this mixture in a casserole and bake for a few minutes in oven at 85°C.
- Drain gelatin and add to cream. Stir well and add gingerbread cubes. Let it cool for 15 min and mix.
- At the last minute, whip the whipping cream and add to the gingerbread cream.

Dough Circles (Bake at 175° C):
- Spread dough (3 mm thick) and cut in 70mm circles. Put on oven plate. Coat with a beaten egg and bake for about 10 minutes. Let it cool.

Final step:
- Use 80mm pie molds.
- Display drained orange and grapefruit segments alternatively in rosette. Cover with the mousse and top with dough circles. Chill for about 15 minutes in the fridge.
- Turn over and remove from mold.

Chimay Icecream:
- Boil milk, whipping cream and beer. Separate whites from egg yolks. Beat sugar in egg yolks until white.
- Beat in half the boiling preparation and put again in saucepan.
- Bake in oven for a few minutes (85° C) and put in ice scream churn immediately.

Our Wine Expert's suggestion:

- Quintessence du Petit Manseng - Cauhape, Jurancon

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