RIO STAR GRAPEFRUITS BRING NEW YORKERS A TASTE OF SWEET TEXAS SUNSHINE

	a round of applause for Jason Licker and Texas grapefruit

New York, NY. December 13, 2004—PastryScoop.com and TexaSweet hosted an afternoon of great food with grapefruit at EXPERIENCE GRAPEFRUIT. TEXAS STYLE on Saturday, December 11, 2004. Held in The French Culinary Institute's International Culinary Theater, the dessert demonstration and tasting featured original creations using the sweetest grapefruits in the nation by executive pastry chef Jason Licker of New York City's Peninsula Hotel.

adding the finishing touch to grapefruit crème brûlée

cheers to Riomosa champagne cocktails

Five lucky winners were awarded with TexaSweet gift packs which included a signature tote bag, apron, and grapefruit gift box. All guests took home gifts of grapefruit and more recipes.

To purchase Texas Rio Star grapefruits in New York City, visit Whole Foods Markets or order them from FreshDirect.com.

RECIPES

grapefruit Campari martini

2 Texas Rio Star grapefruits, peeled and sectioned
16 oz. freshly squeezed Texas Rio Star grapefruit juice
5 oz. Campari
6 oz. simple syrup
7 gelatin sheets (or 7 tablespoons powdered gelatin)
aged balsamic vinegar

• Prepare the gelatin: soak gelatin sheets in cold water until softened then squeeze out excess water. For the powdered gelatin, add just enough cold water to the powdered gelatin so that the liquid is completely absorbed. Set aside until needed.
• Arrange the grapefruit segments in martini glasses, reserving a few for garnishes.
• In a medium saucepan, combine simple syrup, Campari, and grapefruit juice. Bring to a boil.
• Remove saucepan from heat. Add the softened gelatin and stir until gelatin is completely dissolved.
• Pour the warm liquid into the martini glasses and chill until gelatin is set.

To Serve
Toss the reserved grapefruit in a little aged balsamic vinegar and garnish each martini glass with a few segments.

TIP
To make simple syrup, combine equal parts sugar and water in a saucepan and bring to a boil. Cool and chill until needed.

GOAT CHEESE PANNA COTTA WITH GRAPEFRUIT CENTER

goat cheese panna cotta with grapefruit center

Grapefruit Gelée
6 oz. fresh squeezed Texas Rio Star grapefruit juice
2 oz. sugar
2 gelatin sheets (or 2 tablespoons powdered gelatin), softened

• In a small saucepan, combine grapefruit juice and sugar and bring to a boil.
• Add softened gelatin and mix until dissolved.
• Pour liquid into desired molds and freeze until firm.

Note: Molds should be smaller than the molds used for the panna cotta.
 

Goat Cheese Panna Cotta
3 cups heavy cream
3 oz. sugar
7½ gelatin sheets (or 7½ tablespoons powdered gelatin), softened
14 oz. goat cheese, softened

• In a medium saucepan, combine heavy cream and sugar and bring to a boil.
• Off the heat, add softened gelatin and whisk to dissolve.
• Add softened goat cheese and whisk until combined.
• Fill molds almost to the top with the goat cheese panna cotta, leaving just enough room to add the grapefruit gelée.
• Unmold frozen gelée and arrange one on top of each panna cotta. Gently press gelée down to cover with panna cotta. Chill for a few hours to set.

To Serve
Dip the bottom of each panna cotta mold in warm water to loosen and unmold by inverting onto a plate.

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TexaSweet Citrus Marketing, Inc. is a nonprofit corporation chartered under the laws of the State of Texas for the purpose of advertising and promoting the sale of fresh citrus fruit grown and produced in Texas.

Press Contacts:

Judiaann Woo, 646-254-8543, jwoo@pastryscoop.com
Kate Brown, 646-254-7550, kbrown@frenchculinary.com