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2 qt. freshly pressed ruby red grapefruit juice, about 12 grapefruits
5 oz. sugar
4 oz. egg whites
4 sheets gelatin
3ea. 0-2 charges
½ oz. Dill, chopped (50% yield)
1 ½ oz. Shallot, brunoises
¼ c. Champagne Vinegar
¼ c. White Verjus
¼ c. Extra Virgin Olive Oil
Grapefruit Clouds: Begin by juicing the grapefruits using the bar juicer. Strain the juice into a pot and combine it with the sugar. Reduce to 14 ounces. Meanwhile bloom the gelatin in cold water. Once the gelatin is bloomed temper it into the hot grapefruit reduction. Allow to cool to room temperature. Whisk in the egg whites and place in an iSi Gourmet Whip and triple charge. Make a lot of reduction and keep it for several days!
Dill Vinaigrette: Dill Vinaigrette – Yield = 2 c. Portion = 1 oz. ¾ on the palm, ¼ oz. on the endive. Add all ingredients together EXCEPT oils, whisk, then whisk in the oils to emulsify.
Hearts of Palm: First off, it is important to peel the plastic from the hearts of palm, DO NOT CUT IT OFF. If you cut the plastic off the hearts it will score the outermost layer and increase the chances it will burst. Poach in highly salted water until tender. About 10-15 minutes.
Per serving use:
6 – 8 leaves Red Belgian Endive
4 pc. Grapefruit Segments (One Grapefruit = about 11 segments)
1.5 oz. Hearts of Palm
4 – 5 ea. Dill Sprigs
About The Chef
Chef Jennifer Jasinski – Denver restaurant powerhouse chef and winner of the James Beard Foundation Best Chef Southwest award, Chef Jen Jasinski was a natural fit to host the cruise from Rome to Barcelona, as her new restaurant Ultreia will focus on food from Spain. Jasinski’s first and still wildly popular restaurant Rioja boasts a Mediterranean menu as well, so who better to guide guests through the Mediterranean’s most beautiful (and delicious) islands! Fans of Top Chef Masters will also recognize Jasinski from the show.