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Marinated orange and grapefruit with almond sponge and fromage blanc chantilly Recipe

Marinated orange and grapefruit with almond sponge and fromage blanc chantilly Recipe
  • 1For the oranges and grapefruits

    Wash and peel the oranges and the grapefruits, removing all of the pith. Segment the citrus fruits and then squeeze as much juice as possible from the membrane. Set aside.

    Add the sugar to a heavy bottomed pan and allow to melt, without stirring, to form a caramel. Tilt the pan to make sure of the sugar has melted and then cook to a deep golden brown. Slowly add the citrus juice to the pan, mixing continuously.

    Pour this mixture over the top of the citrus segments. Cover with cling film and chill in the fridge.

  • 2For the almond sponge

    Preheat the oven to 180°C.

    Work the butter until soft and then add the sugar. Mix well and then add the ground almonds. Add the eggs one at a time and combine.

    Spread the almond paste into ovenproof moulds (circles, glasses...), transfer to the oven and bake for 10 minutes. The almond base should be nice and golden brown.

    Remove from the oven and allow to cool to room temperature.

  • 3For the emulsion

    Mix together the fromage blanc and the cream. Add the honey and the seeds from the vanilla pod.
    Pour this mixture into a siphon, charge with gas and shake gently. Store in the fridge until ready to serve.

  • 4To serve

    Carefully arrange the citrus segments on top of the almond sponge and top with the fromage blanc chantilly. Finish with a little citrus caramel to serve.

Chef's tip

«Try adding a little Cointreau or Grand Marnier to the citrus segments as they marinate.»

A moist almond sponge topped with marinated citrus segments and a smooth fromage blanc and vanilla chantilly cream.

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(10 votes)

  • Preparation  20mins
  • Cooking time  10mins
  • Rest time  1hr

Ingredients for people

    Part one of the recipe
  • Orange(s) : 9 whole
  • Pink grapefruit(s) : 3 whole
  • Caster sugar : 150 g

  • For the pastry
  • Unsalted butter : 150 g
  • Caster sugar : 150 g
  • Ground almonds : 150 g
  • Whole egg(s) : 3 whole

  • For the emulsion
  • Fromage blanc : 100 g
  • Double cream : 200 ml
  • Honey : 50 g
  • Vanilla pod(s) : 1 whole
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