🌿 The “Verdiana” Cake (Grapefruit & Raspberry Entremet)

The Verdiana is a modern entremet that challenges the palate with a sophisticated interplay of bitter, sweet, and nutty flavors. It is a dessert born from the desire to appreciate the complex profile of grapefruit—a fruit often shunned for its bitterness, but here celebrated for its aromatic zest.

This cake layers a sharp Grapefruit & Raspberry Compote (spiked with exotic Timut pepper) and a Lime Sponge soaked in grapefruit juice, all resting on a salty Pressed Peanut Base. The entire structure is enveloped in a creamy Ricotta, Lime & Mint Mousse, creating a sensation reminiscent of a refreshing summer cocktail.

Visually stunning in green and pink, the cake is finished with a glossy mirror glaze and tempered chocolate rings. It is an adventurous recipe for those looking to explore flavor pairings beyond the usual chocolate and vanilla, proving that even bitter notes can be transformed into pure delight.

🥣 INGREDIENTS

Here is the table of ingredients (Yields: One 18 cm / 7-inch Entremet / Mold: Silikomart “Universo” + “Tortaflex” insert):

👩‍🍳 PREPARATION STEPS (Step-by-Step)

This cake requires preparation over 2 days due to freezing times.

Step 1: Grapefruit & Raspberry Compote

1. Prep: Soak gelatin. Mix sugar and pectin together. Peel grapefruit segments (remove all white pith). Crush Timut pepper.

2. Cook: Blend grapefruit segments, raspberry puree, and lime juice. Heat in a saucepan with the pepper.

3. Thicken: Add the sugar/pectin mix. boil for 2 minutes.

4. Set: Remove from heat, dissolve gelatin. Pour into a bowl, cover, and chill for 30 mins until slightly set.

Step 2: Pressed Peanut Base

1. Mix almonds, salted peanuts, peanut butter, agave, and lime zest.

2. Press firmly into the bottom of the Tortaflex mold (16cm).

Step 3: Lime Sponge

1. Preheat oven to 180°C.

2. Whisk yolk, sugar A, and almonds until fluffy.

3. Whip egg white and sugar B to stiff peaks. Fold into yolk mixture.

4. Fold in flour, lime zest, and melted butter.

5. Spread into an 18cm circle on baking paper. Bake 10 mins.

6. Cut out a 16 cm circle. Place it immediately on top of the Pressed Peanut Base in the mold.

Step 4: Assembly of the Insert

1. Soak: Mix grapefruit juice and agave. Brush onto the sponge.

2. Layer: Spread the semi-set Grapefruit Compote over the soaked sponge. Freeze briefly.

3. Ganache: Soak gelatin. Melt white chocolate. Boil raspberry puree and lime juice. Dissolve gelatin in hot fruit. Pour over chocolate. Blend with cold cream.

4. Finish Insert: Pour ganache over the frozen compote layer. Freeze the entire insert until solid.

Step 5: Ricotta Mousse (Mint & Lime)

1. Infuse: Boil milk and lime zest.

2. Custard: Whisk yolks and sugar. Pour hot milk into yolks, return to pot, heat to 83°C. Remove from heat, dissolve gelatin.

3. Blend: In a tall beaker, blend ricotta, agave, lime juice, and mint. Add the hot lime custard and blend for 1-2 mins. Cool until it starts to gel.

4. Fold: Fold in the semi-whipped cream.

Step 6: Final Assembly

1. Fill the Universo mold with 380g of Ricotta Mousse (reserve the rest for decoration).

2. Unmold the frozen insert (Peanut/Sponge/Compote/Ganache).

3. Press the insert into the mousse (Ganache side down, Peanut side up/flush with top).

4. Smooth the surface. Freeze overnight.

Step 7: Glaze & Finish

1. Glaze: Boil milk, cream, glucose. Mix sugar and cornstarch, add to pot. Boil. Remove from heat, add gelatin and food coloring. Blend. Cool overnight.

2. Pouring: Reheat glaze to 26-32°C. Pour over the frozen unmolded cake.

3. Decorate: Whip remaining mousse with a little powdered sugar. Pipe onto the cake. Add chocolate rings, fresh fruit, and gold leaf.

Chef’s Guide & Conclusion

Mastering the “Verdiana”

You have just created a flavor bomb. Here are the professional nuances to ensure success:

1. The “Bitter” Balance:

The success of this cake relies on removing the pith (white skin) of the grapefruit. The pith contains intense bitterness that is unpleasant. The flesh, however, contains the aromatic oils. Take your time to “supreme” (segment) the grapefruit carefully. The raspberry puree acts as a sweet counterweight to any remaining tartness.

2. Timut Pepper:

Do not skip the Timut pepper if you can find it. Unlike black pepper, Timut (or Timur) pepper is a Nepalese variety that has a distinct aroma of grapefruit and passion fruit. It amplifies the citrus notes in the compote without making it spicy.

3. Pectin NH vs. Gelatin:

The compote uses Pectin NH because it creates a texture that is spreadable and jammy, rather than rubbery like Jell-O. It is also reversible (can be melted and reset), which helps in the layering process.

4. The “Pressed” Base:

This base is not baked; it is a “pressed crumble” similar to a cheesecake base but richer. Using salted peanuts is a brilliant chef’s trick—the salt pops against the lime and mint, seasoning the dessert just like you would a savory dish.

Enjoy this daring, refreshing, and architecturally stunning dessert!

(Would you like me to create a shopping list specifically organized by grocery aisle for this recipe?)