Zest from ½ red grapefruit
350ml fresh grapefruit juice from the pulp of the grapefruits
2 tbsp antiguo blanco tequila
1 tbsp agave nectar
236ml fresh grapefruit juice
1 tbsp agave nectar
2 gelatin sheets
236g granulated sugar
4 whole egg yolks
950ml whole milk
4 vanilla beans, split in half
1 stick unsalted butter
350ml heavy cream
78g granulated sugar
414g toasted peanuts
3 slices grapefruit, segmented
Mint, chiffonade, for garnish
Chile pequín, for garnish
Mint leaves, for garnish
Slice the grapefruits in half cross-wise and scrape out the pulp so that what remains are grapefruit shells. Set aside the pulp for later use and place the shells on a baking sheet in the freezer and store until frozen, 30 minutes, or until ready to use.
In a small bowl, mix together the grapefruit zest and fresh juice. Add the tequila and agave nectar and mix well to incorporate. Strain mixture into a small container and freeze, about 45 minutes. Once frozen, scrape with a fork and reserve ice shavings.
Bring ½ cup of the grapefruit juice to a boil over high heat. Once boiling, add the agave nectar and the gelatin sheets. Mix to incorporate and add the gelatin mixture to a large bowl set over ice. Add the rest of the grapefruit juice to the gelatin mixture and let cool for 10-15 minutes before placing in the refrigerator to chill overnight. Charge in a siphon using two no2 cartridges and shake vigorously before use.
In a small bowl, mix together the sugar and cornstarch. In a separate small bowl, add the egg yolks and whisk the sugar mixture into the yolks until smooth. Set aside
Meanwhile, add the milk to a medium saucepan and scrape the seeds of the vanilla beans into the pot. Bring to a rolling boil. Take a small spoonful of the milk and slowly mix into the egg yolks to temper. Pour the egg yolks into the pot and bring to a simmer, whisking constantly and scraping the bottom of the pot until the mixture is thickened and smooth. Remove the pan from the heat and add the mixture to a stand mixer fitted with a paddle. Mix on medium until the pastry cream has cooled to a warm temperature. When cooled, add the butter and continue to mix until fully incorporated. Remove the pastry cream from the mixer bowl and place in a medium-sized bowl to allow to cool completely.
Add 1 ½ cups of the pastry cream to a large bowl and whisk until it has a smooth consistency. In a separate medium bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped heavy cream into the pastry cream and transfer the mixture to a pastry bag.
In a medium saucepan over medium-high heat, cook the sugar and water, stirring frequently, until almost caramelized, about 5 minutes, and when a candy thermometer reaches 115c. Add the peanuts and continue to cook, stirring, until all of the liquid evaporates and the sugar becomes white, dry, and eventually caramelized, 10 minutes. Transfer peanuts to a sheet tray and let cool. Once cool enough to handle, cut into small, pea-sized shapes.
To plate, pipe ¼ cup of the vanilla cream into each grapefruit shell and sprinkle each with 2 tablespoons of peanuts. Place 2 segmented pieces of grapefruit into each shell next to the cream and top with ¼ cup of the granita and a pinch of chiffonaded mint. Using the siphon, squeeze 2 tablespoons of the espuma on top of the peanuts. Sprinkle the espuma with a dash of chile pequín and garnish with 1 mint leaf.
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