Grapefruit and Malt

Andreas Caminada's Grapefruit and Malt.

Grapefruit and Malt from Schloss Schauenstein by Andreas Caminada.


Yield: 8 servings

Malt Beer:

Mix ingredients until homogeneous. Transfer to cream whipper. Inject 3 capsules.

Grapefruit Spoom:

Mix together grapefruit juice, lychee juice and grapefruit syrup. Pour half of mixture into a saucepan and heat to 122°F (50°C). Soften gelatin in cold water for 20 minutes, add to warm mixture and dissolve. Slowly add remaining cold mixture to warm mixture in pan. Transfer to cream whipper. Inject 2 capsules.

Grapefruit Jelly:

Mix all ingredients together until gelatin dissolves. Bring to boil and pour onto flat tray, spreading thinly.

Sheep’s Yogurt Cream:

Freeze yogurt, then thaw out and pour onto hanging muslin to drain. Transfer drained yogurt to Thermomix, add confectioners’ sugar and process at 122°F (50°C) until smooth.

Sheep’s Yogurt Ice Cream: 

1. Heat yogurt, sugar, glucose and Procrema to 122°F (50°C) in Thermomix. Slowly incorporate rapeseed oil as with mayonnaise. 

2. Soften gelatin for 20 minutes and stir until homogeneous. 

3. Add gelatin to warm mixture, dissolve and freeze in ice-cream maker.

Grapefruit and Sake Gel:

Combine all ingredients and bring to boil. Leave to cool and set. Blend in Thermomix till smooth. Add fresh juice and blend to sauce consistency.

Grapefruit Fillets:

Dry fillets and coat with sugar. Dry in oven at 113°F (45°C) for 6–8 hours.

White Grapefruit Half Scoop:

Blend, avoiding bubbles. Refrigerate for 2 hours. Form in semi-spherical shapes.

Pink Grapefruit Half Scoop:

Blend, avoiding bubbles. Refrigerate for 2 hours. Form in semi-spherical shapes.

Grapefruit Skin Powder:

Bring all ingredients to the boil and reduce until liquid has nearly evaporated. Then dehydrate at 140°F (60°C) until completely dry.

Grapefruit Yogurt Powder:

Stir all ingredients together.

Preserved Grapefruit Skins:

Blend all ingredients together except grapefruit skins. Vacuum pack skins in this marinade and steam for 10 minutes at 212°F (100°C).

Yogurt Crumbs:

Beat butter, sugar, salt and lemon juice together in mixer until foamy. Strain remaining ingredients through sieve and incorporate into foam mixture above. Freeze, then grate onto a baking tray and bake at 248°F (120°C) for 4 minutes.


Plate using photo as a guide.


Click here to read more about this and related recipes in the article "Desserts from Schloss Schauenstein."