Chef Andrew Weissman's Citrus Tower Recipe
Tuiles (French cookie) for dessert
1/3 cup OJ
Zest of one orange
¼ cup Grand Marnier (optional)
1 ¼ cups sugar
7 tablespoons butter
1 cup AP flour
Mix other ingredients and add melted butter.
Form tuiles on slipmat or other nonstick mat.
Cook on center rack in oven at approximately 320.
Sorbet for dessert
1 ½ cups simple syrup
1 cup blood orange concentrate
¾ cup Cointreau
1 cup water
Place all ingredients in an ice cream machine and mix according to manufacturer's instructions.
Pastry cream for dessert
2 cups milk
½ cup sugar
6 egg yolks
1/3 cup cornstarch
3 ½ tablespoons butter
1 qt. heavy whipping cream
Sugar to taste
2 oz. Grand Marnier
1 vanilla bean
2 segments each grapefruit, oranges and limes (per tower)
Add milk, sugar, egg yolks, cornstarch and butter together into a nonreactive pot.
Bring to a boil, mixing constantly so as not to scorch.
Segment fruit and reserve.
Whip together cream, sugar, Grand Marnier and vanilla bean to soft peaks. Fold into pastry cream.
To assemble, place two segments of grapefruit on the center of each plate. Add a dollop of pastry cream and top with a tuile. Repeat layers with orange and lime segments. Makes four towers.