Grapefruit, Almond, Gin And Labne Buche De Noel - cooking recipe

Ingredients

Labne Mousse
184 g yogurt (labne)
78 g milk
201 g white chocolate
220 g cream
2 1/2 ea. gelatin
1 g ground juniper berries
1 pinch black pepper, ground
Almond Dacquoise
66 g all-purpose flour
64 g sugar, 10x
100 g almond flour
160 g sugar, 10x sifted
200 g egg whites
1 g salt
Grapefruit Curd
100 g grapefruit juice
143 g sugar
117 g eggs
1 1/2 ea. gelatin
89 g butter
3 g vanilla bean paste
1 g citric acid
Sucre
256 g butter
116 g sugar, 10x
7 g vanilla bean paste
2 eggs
480 g all-purpose flour
2 g salt
Grapefruit Glaze
195 g grapefruit juice
300 g sugar
300 g sugar syrup
215 g sweetened condensed milk
27 g gelatin
325 g white chocolate

Preparation

Labne Mousse:
Whip cream to soft peak and reserve.
Bloom gelatin and reserve.
In a saucepan combine milk and 1/4 labne and bring to a boil with the juniper and black pepper.
Add bloomed gelatin and strain into chocolate.
Emulsify with immersion blender.
Combine well with remaining labne.
Fold in whipped cream.
Cast into desired mold.
Almond Dacquoise:
In a bowl mix together Flour, Sugar 1, Salt, and almond flour and reserve.
Whip egg whites to soft peak then fold in Sugar 2.
Fold meringue into dry ingredients in 3 stages.
Spread evenly onto a 1/2 sheet pan and bake in a convection oven @ 325F for 10 minute.
Grapefruit Curd:
Bloom gelatin and reserve.
In a pot combine grapefruit juice, sugar, citric acid, vanilla and eggs and begin to heat on medium flame.
Bring to a boil whisking constantly.
Remove from heat add gelatin and incorporate.
Add butter and emulsify with an immersion blender.
Cool completely then pipe in strips onto a Silpat.
Sucre:
Cream butter, sugar, and vanilla at low speed.
Stream in eggs one at a time.
Stir in flour and salt, and combine.
Roll out to 1/8\" on a well floured surface and cut to the size of desired mold.
Grapefruit Glaze:
In a bowl combine sweetened condensed milk and white chocolate and reserve.
In a pot combine grapefruit juice, sugar, and glucose and bring to a boil.
Remove from heat and add gelatin.
Strain into white chocolate and emulsify with an immersion blender.
Assembly:
1. Make Grapefruit Curd, pipe in strips and freeze.
2. Make mousse, pipe halfway into mold, push frozen curd into the center of the mousse, then pipe mousse into the remainder of the mold. Freeze completely.
3. Unmold mousse and place onto wire rack.
4. Glaze with grapefruit glaze then carefully place onto the sucre base.