Citrus fruits, candied yuzu, yuzu sorbet, Chinese grapefruit and meringue

2/7/25, 8:00 AM

Chef Valentina Giacobbe and pastry chef Julien Ingaud-Jaubert of Lille's Ginko restaurant share a recipe for a technical citrus dessert. It's a great way to get ideas for your own desserts.

This recipe from Valentina Giacobbe and Julien Ingaud-Jaubert,chefs atGinko restaurant in Lille, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4 to 6

Preparationtime: 1 h 30

Cooking time: 3 h 40

Rest: 1 night

Ingredients for Valentina Giacobbe and Julien Ingaud-Jaubert 's citrus dessert

For the candied yuzu

200 g yuzu

200 g sugar

For the citrus salad

50 g Thai (Chinese) grapefruit, shredded

50 g lemon, diced

25 g candied yuzu, diced

25 g candied citron, brunoise-cut

For the Italian meringue

250 g sugar

3 egg whites

Zest of 1 lemon

6 cl water (4 tablespoons )

For the yuzu sorbet

60 cl yuzu juice

40 cl lemon juice

18 cl water

400 g sugar

180 g atomized glucose (glucose powder )

6 g ice stabilizer (in specialized stores )

For the lemon water

300 g Bignettelemons ( Menton lemon variety ), cut into slices

60 cl water

200 g sugar

For the textured citrus water

60 cl Bignette lemon water

100 g sugar

10 cl lemon juice

5 g pectin NH (gelling agent )

Specific equipment

Sugar thermometer

Ice cream make r

Flashligh t

Steps for Valentina Giacobbe and Julien Ingaud-Jaubert 's citrus dessert

Creamy lemon water: The day before, mix the lemon slices with the sugar and water in a saucepan and leave overnight in the fridge. The next day, boil the mixture and filter to retain only the juice. There should be 60 cl of juice left.

Candied yuzu: Cut the yuzu into 4 pieces, place in a pan of cold water and bring to the boil. As soon as it boils, turn off the heat and strain. Repeat 4 times. Mix the peel with the sugar. Pour into a saucepan and simmer over low heat for around 3 h.

Citrus salad: Mix all the ingredients together. Set aside in a cool place.

Italian meringue: Pour the sugar and water into a saucepan and heat the syrup to 118°C. At the same time, whip the egg whites with a mixer anddrizzleinthe syrup.Continue beating until the meringue is firm and glossy. Add the lemon zest.

Yuzu sorbet: Heat the water and sugar in a saucepan to 45°C. Stir in glucose and stabilizer, then cook to 84°C. Add the juices, then blend with an immersion blender . Turbinate using an ice-cream maker.

Textured citrus water: Mix the ingredients in a saucepan and boil for 2 min. Leave to cool, then blend with an immersion blender. Place in a sauce boat.

Presentation: Place a round of Italian meringue in a bowl. Caramelize with a blowtorch (or broil in the oven). Place the citrus salad in the center. Make a quenelle of sorbet on top. Pour over the citrus water just before serving.

Has this recipe inspired you to discover the cuisine of Valentina Giacobbe and Julien Ingaud-Jaubert? Read the Gault&Millaureview of Ginko.

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