Grapefruit Petit Gateau

Make the crust by combining flour, powdered sugar, and cold cubed butter. Work the mixture into a dough and press it into the bottom of small, round silicone molds.

Prepare the grapefruit by juicing some and carefully segmenting others, removing all pith and membranes.

Create a grapefruit mousse by blending grapefruit segments and folding them into a whipped base, likely made with egg whites. Pipe the mousse into the molds over the crust.

Make a grapefruit gelée by cooking down grapefruit pulp and juice with sugar. Spread a layer of the gelée into the center of the mousse.

Prepare a custard by whisking egg yolks, sugar, and grapefruit zest/juice in a saucepan. Freeze this mixture in smaller molds to create a frozen insert.

Assemble the cakes by placing the frozen custard insert into the mousse. Freeze the entire petit gateau until completely solid.

Melt the white chocolate. On a flat surface, pipe the chocolate into a lattice pattern resembling citrus segments and let it set.

Unmold the frozen cakes, insert a skewer, and dip each one into the melted white chocolate for a smooth coating.

Place the white chocolate lattice on top of the coated cake. Using a food-grade spray gun, apply the yellow cocoa butter spray to the exterior to create a realistic grapefruit peel effect.

Allow the petit gateau to temper slightly at room temperature before serving to soften.