Gallery: 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

Almond flour, regular flour, halva paste, brown sugar, and cold butter cubes are combined in the mixer to create the dough.

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

Orange juice, sugar, melted butter, and flour are whisked together. This mixture is chilled overnight until it has a thick, sticky consistency.

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

The sesame paste that will become sesame foam.

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 5: grapefruit jam
Step 5: grapefruit jam

The segments of grapefruit are added back in, and before you know it you have homemade jam.

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

Super important: non stick spray!

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

Finally, we're ready to load up our frozen and hollowed out grapefruit bowl. First layer: a generous soup of homemade grapefruit sorbet.

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

...and sesame foam!

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

Now chef seals the whole thing off by melting the sesame tuile onto the grapefruit rind.

Step 7: assembly
Step 7: assembly

The final crowing glory: a heaping pile of halva candy floss!