Chestnut and Grapefruit Smoothie
4 servings
25 minutes
Chestnut and grapefruit smoothie is an amazing combination of sophistication and refreshing zest. The roots of this drink can be found in European culinary traditions where chestnuts are often used to create exquisite desserts. Grapefruit adds a bright citrus note to the smoothie that beautifully contrasts with the delicate, velvety flavor of chestnut cream. Its preparation involves complex processes such as making English cream, fruit jelly, and caramelized zest, making this drink a true work of art. It is perfect for morning awakening or an elegant meal finale. Served chilled with a layered texture—from delicate jelly to airy smoothie—creating a unique gastronomic experience. This elegant drink refreshes while providing warmth thanks to the chestnut accent.
1
The day before, mix egg yolks with sugar in a bowl. Pour in 100 ml of hot milk, stir, and transfer the mixture to a pot. Cook on low heat until the mixture starts to stick to the spoon. After cooking, pour into silicone ice cube molds and place in the freezer overnight.
- Egg yolk: 40 g
- Sugar: 20 g
- Milk: 250 ml
2
The next day, strain the grapefruit juice through a sieve. Heat 1⁄4 of the juice. Soak gelatin sheets in cold water for 5 minutes, squeeze and mix with hot juice. Stir well and add cold juice. Pour into glasses. Place in the refrigerator for 2 hours to set the jelly.
- Grapefruit juice: 100 ml
- Leaf (sheet) gelatine: 1.5 piece
3
Peel the grapefruit and squeeze out the juice. Blanch the peel: boil it for 10 seconds and remove from water. Repeat this operation twice, changing the water each time. Then place the peel in a bowl of cold water. Let the water drain. Mix the peel with fine sugar and squeezed juice and cook on low heat for 30 minutes. Whip with a mixer. Let cool and pour over jelly in glasses. Place in the fridge while preparing the smoothie.
- Grapefruits: 2 pieces
- Caster sugar: 50 g
4
Pour chestnut cream, milk, and ice from English cream into the mixer bowl. Whip and pour into glasses.
- Chestnut puree (unsweetened): 200 g
- Milk: 250 ml
