Galaxy Gas Nitrous Recipe: White Chocolate with Grapefruit and Lemon

The Galaxy Gas Nitrous Recipe: White Chocolate with Grapefruit and Lemon is an exotic blend of fresh citrus flavors from lemons and grapefruits, combined with white chocolate. The smoky meringues give a heavenly taste to this delicacy. There is no need for a restaurant to tantalize your taste buds when you can create such flavorful desserts at home using Galaxy Gas Whipped Cream Dispenser and Galaxy Gas Whipped Cream Chargers.

• White chocolate – 1 cup
• Whipping Cream – 2 ¼
• Eggs – 2
• Egg yolks – 3
• Caster sugar – 2 teaspoon
• Gold Gelatin – 4 sheets
• Egg whites – 4

• Caster sugar – ½ cup
• Icing sugar – ½ cup
• Hay – 2 handfuls – large
• Egg whites – 4

• Lemons – 5 – zested with flesh and cut into segments.
• Caster sugar – 1 1/8 cup

• Water – ¼ cup
• Caster Sugar – ½ cup
• Pink grapefruit juice – 1 ¾ cups
• Atomized glucose – 2 ¾ tablespoons
• Dextrose – 2 teaspoons
• Ice cream stabilizer – 1 teaspoon

• Gold gelatin – 4 sheets
• Milk – 3 cups
• Liquid glucose – 2 tablespoons
• White chocolate – 2 cups

• 2 springs of lavender, flowers picked and reserved.

1. Melt white chocolate over a double boiler.
2. Beat the whipping cream.
3. Whisk the eggs, sugar, and egg yolks in a bain-marie until it gets a thick texture.
4. Immerse the gelatin sheets in cold water and leave for 5 minutes.
5. Pour this gelatin water over the hot sabayon and bring it to room temperature.
6. Now add the melted white chocolate to this sabayon and mix thoroughly.
7. Gently mix in the whipped cream and keep the mixture in the fridge until chilled.

1. Preheat your oven at 176 degrees Fahrenheit and Mark ¼.
2. Whisk the egg whites and sugar till they form stiff peaks.
3. Now fold the caster sugar lightly in whipped egg yolks.
4. In a baking tray, spread the meringue as dots with the help of a piping bag. Make their top pointed by pulling the bag up.
5. Bake for 90 minutes or 1 ½ hour.
6. Take a large pot and cover its base with hay, take a tray, and set the meringues over it. Cover with foil and place on a stove for at least 2 hours. Slowly the hay will burn and release smoke. This hay smoke will impart a great flavor to your meringues.

1. Take a pan and cook the lemon juice, lemon zest, and reserved segments with sugar in it.
2. When the sauce becomes thick, strain it and let it cool

1. Boil sugar and water to make syrup. Mix pink grapefruit juice, atomized glucose, ice cream stabilizer, and dextrose in this syrup.
2. Let it cool in the fridge, then put it in the ice cream maker until it freezes.

1. Let the gelatin leaves soak in cold water for five minutes, so they get soft.
2. Take a pan, pour the milk in it and cook on a light flame.
3. Add glucose and white chocolate, mix well.
4. Add the gelatin to this mixture and let it cool.
5. Now fill this white chocolate syphon in a Galaxy Gas Whipped Cream Dispenser and charge with 1 Galaxy Gas Whipped Cream Charger.

1. Put the white chocolate mousse in the center of the plate.
2. Put one scoop of grapefruit sorbet on the mousse.
3. Dispense out some white chocolate mixture from Galaxy Gas Whipped Cream Dispenser in the form of droplets around the mousse.
4. Top each droplet of the siphon with the meringue. Drizzle the dish with lemon sauce and scatter some lavender.