Christmas Pearl

Wash and carefully brush the grapefruit. Peel it, taking care to remove only a thin layer of the white pith. Simmer the slices of peel in water for approx. 10 minutes. Drain and repeat the operation twice so that the peel becomes almost translucent. Cover the peel with the recommended amount of water, add a quarter of the sugar and simmer for 15 minutes. Add another quarter of sugar and repeat. Store in a cool place. Drain before use.

Bring the water to a boil and brew the tea for 10 minutes. Strain.
At 105°F (40°C), add the glucose powder, dextrose, sugar and ice cream stabilizer mixed with a small amount of sugar.
Stir in the lemon juice and bring to a boil.
Quickly cool back down to 40°F (4°C), then leave to sit in the refrigerator for 12 hours.
Churn.

Heat the milk and infuse the tea in it for 8/10 minutes.
Strain, then add the glucose and rehydrated gelatin.
Slowly combine with the melted chocolate.
Immediately mix to make a perfect emulsion.
Add the cold heavy cream and mix again using an immersion blender.
Leave to set overnight in the refrigerator.

Cook the sugar and water at 250°F (121°C).
Pour this onto the beaten egg whites and beat them together to make your meringue.

Mix the lychee purée and starch and bring them to a boil.
Add the bloomed gelatin.
Dilute the Italian meringue with the lychee mixture while it is still warm (95°F or 35°C).
Finish off by adding the whipped cream.

Heat the purée and glucose to 105°F (40°C). Mix together the sugar and pectin NH, then add them to the hot purée.
Bring to a boil then add the lemon juice.
Store in the refrigerator or use immediately.