Slideshow: Behind the Scenes: Making the Grapefruit Givre at Boulud Sud, NYC

The grapefruit givre
The grapefruit givre
A mound of halva hair crowns this sophisticated dessert
The fillings
The fillings
All this and more will be stuffed inside the grapefruit shell.
Hollow the grapefruit
Hollow the grapefruit
The first step is to hollow out a grapefruit. The shell goes straight into the freezer and the innards get turned into the grapefruit sorbet.
Step 2: the halva crumble
Step 2: the halva crumble
Step 2: the halva crumble
Step 2: the halva crumble
Glob of dough are placed on a cookie sheet, frozen overnight, and are baked the next day.
Step 2: the halva crumble
Step 2: the halva crumble
Chef Ghaya
Step 3: the tuile
Step 3: the tuile
The chilled mixture is spread into super thin rounds.
Step 3: the tuile
Step 3: the tuile
Perfect!
Step 3: the tuile
Step 3: the tuile
These bake for only a matter of minutes before they are golden brown.
Step 4: sesame foam
Step 4: sesame foam
After the sesame paste, milk, cream, and gelatin are heated and incorporated, the mixture is transferred the an ice bath and creme fraiche is mixed in. This, too, chills overnight.
Step 5: grapefruit jam
Step 5: grapefruit jam
The jam starts with grapefruit segments that have macerated with sugar overnight to draw out the juice. Once the mixture comes to a boil, the fruit segments are scooped out and saved for later.
Step 5: grapefruit jam
Step 5: grapefruit jam
Pectin + sugar + boiling = jam! You can tell it's done when it starts to get thick and sticky.
Step 6: the rose loukoum
Step 6: the rose loukoum
A large clump of gelatin is added.
Step 6: the rose loukoum
Step 6: the rose loukoum
Orange juice, sugar, and cornstarch are carefully boiled.
Step 6: the rose loukoum
Step 6: the rose loukoum
Rose water, cream of tartar, and a touch of red food coloring turn the mixture a pleasant pink.
Step 6: the rose loukoum
Step 6: the rose loukoum
The mixture sets overnight (yes, there's a lot of overnight setting in this dish)
Step 6: the rose loukoum
Step 6: the rose loukoum
Also super important: spraying the knife before cutting the finished loukoum. It's very sticky.
Step 6: the rose loukoum
Step 6: the rose loukoum
Coating the cutting board and slab of loukoum with cornstarch also helps keep the stickiness under control as it gets cut into cubes.
Step 7: assembly
Step 7: assembly
Chef Ghaya uses a spoon to make room for the rest of the ingredient ingredients.
Step 7: assembly
Step 7: assembly
Next up: fresh grapefruit pieces.
Step 7: assembly
Step 7: assembly
Now some grapefruit marmalade...
Step 7: assembly
Step 7: assembly
The rose loukoum candies are gently tucked into the sesame foam.
Step 7: assembly
Step 7: assembly
A few chunks of halva crumble are nestled in on top.
Step 7: assembly
Step 7: assembly
More sesame foam!
Step 7: assembly
Step 7: assembly
The final crowing glory: a heaping pile of halva candy floss!