Grapefruit Soup

Sylphs: Beat the egg whites and sugar in a mixer until stiff peaks form

Add the lime zest and pipe the sylphs onto a baking sheet with the help of a piping bag

(1)

Let it sit in a well-ventilated area for about 12 hours to dry, or bake in a 90°C oven for 1 hour

Aspic: Simmer the lime juice with water and sugar

Hydrate the gelatin leaves in water (2)

Remove the mixture from the heat and let it cool to 40°C, then add the hydrated gelatin, mixing well until dissolved

Place it in a plastic container

Refrigerate until firm (about 6 hours)

Bath: Simmer the sugar and water until it reaches a weak syrup consistency (3)

Remove from heat and add the orange liqueur

Let it cool and refrigerate to chill well (about 6 hours)

Fruits: Cut the oranges and grapefruits into segments (4)

Arrange the fruit segments on a plate (5), alternating them to form a circle

Assembly: Pour the bath over the fruits, gradually

Cut the lime aspic into small squares and place it between the fruit segments

Finally, add some sylphs and garnish with chopped hop leaves.