Baked Grapefruit Chocolate Cheesecake

4 Tbsp grapefruit juice

1.4 oz white chocolate, coarsely chopped

3/4 cup cream cheese, room temperature

zest of 1/2 grapefruit

3/4 cup sour cream

2 large egg yolks

1 1/2 Tbsp all-purpose flour

Salt and pepper to taste

Preheat the oven to 300°F. Place grapefruit juice and the white chocolate in a small bowl and microwave until chocolate is melted. Cream the cheese and grapefruit zest with juice/chocolate mixture using an electric mixer fitted with the paddle attachment. Stop and scrape the bowl with a rubber spatula to ensure thorough mixing. Reduce to the lowest speed, add the sour cream, then bring it up to medium speed until well combined.

Remove the bowl from the machine and add the yolks and flour. Fold by hand using a rubber spatula. Pour the mixture into an 8 inch square pan lined with silicon paper. Bake for 45 minutes in the preheated oven. Turn the pan around and bake for an additional 20 minutes.

Let the cheesecake cool. Cut or break the cheesecake into pieces, place in a food processor, and blend until the mixture is smooth and creamy. Season to taste and keep warm until ready to serve.

Asparagus Ribbons

8 asparagus

2 Tbsp butter

Salt and pepper to taste

Wash the asparagus and trim the bottoms. Cut into thin strips using a vegetable peeler or mandoline. Microwave the butter until it’s very hot. Add the asparagus to the butter and toss. Cook in the microwave in 30-second intervals until the asparagus ribbons are flexible but still crunchy. Season to taste. Note that this recipe should be done as close to serving as possible.

Bacon Porcini Crumble

3 Tbsp water

6 to 8 slices dried Porcini mushrooms (or substitute another dried mushroom)

2 pieces day-old bread

1/4 cup caramelized nuts, chopped

4 Tbsp icing sugar

3 Tbsp cornstarch

4 slices bacon, fried and cut into bits

1 large egg

3 Tbsp butter, melted

Salt and pepper, to taste

Bring the water to a boil in a ceramic cup in the microwave. Place the cup on the counter, add the dried mushrooms, cover with plastic wrap, and let it sit for at least 15 minutes or until the mushrooms are completely rehydrated.

Squeeze all the water out of the mushrooms, reserving 2 Tbsp of the mushroom liquid. Finely chop the mushrooms and set aside.

Preheat the oven to 250°F. Cut the bread into ¼ inch cubes, lay them on a baking tray, and dry for about 15 minutes in the preheated oven. Increase the oven temperature to 325°F.  In a large bowl, combine the bread, almonds, icing sugar, cornstarch, and bacon bits with the chopped mushrooms. Add the egg and melted butter. Mix until evenly coated. Line a baking tray with a silicon mat or paper. Spread the mixture evenly on the tray and bake in the preheated oven until light brown (about 20 minutes). Let it cool, then coarsely chop into a crumble. Store in an airtight container until ready to serve.

Assembly

8 large scallops (or 16 small)

Salt and pepper to taste

1 Tbsp butter, melted

1 Tbsp grapeseed oil

Fish roe (optional)

1 recipe yield Hot Fruit Gelée sheets (use grapefruit)

8 grapefruit segments

8 sprigs of fresh dill

Dry the scallops on a paper towel and season to taste with salt and pepper. Heat the butter and oil in a frying pan until very hot. Quickly sear the scallops on both sides (do not overcook). Place 1 or 2 scallops on a warm plate. Pipe or spoon some Baked Grapefruit Chocolate Cheesecake onto the plate. Arrange the Hot Grapefruit Gelée, Asparagus Ribbons, Bacon Porcini Crumble, grapefruit segment, and fish roe (if using) in a composition of your choice. Garnish with some fresh dill and serve immediately.