Rosa: grapefruit and rose water dessert recipe

Heat the mineral water and rose water to 105°F (40°C).
Add the inulin, sugars, and gums, then bring to a boil.
Add the grapefruit zest.
Blend and freeze in a Pacojet cup.

Heat the cream and sugar to 175°F (80°C), then add the bloomed gelatin.
Add to the mascarpone, cream and rose water.
Blend.

Prick the grapefruits with a toothpick (allow 20% more starting weight for mandarins).
Blanch 3 times, cooling thoroughly between each time.
Remove seeds and pith.
Place the grapefruits and the first amount of sugar in a Robot Coupe.
Blend finely and add the grapefruit purée.
Heat the mixture to 105°F (40°C), add the pectin NH and sugar and bring to a boil.
Add the lemon juice and rose water, blend and chill.

In the bowl of a stand mixer on a double boiler, mix the egg whites and sugar and heat to 130/150°F (55/60°C).
Remove the bowl from the heat and beat with a whisk attachment. Zest the grapefruit and fold the zest into the meringue.

Heat the fondant, glucose and sugar to 320°F (160°C).
Spread out on a silicone mat and leave to cool.
Once cold, blend the mixture with the rose petals in a food processor.
Store the powder in a firmly sealed box.