Citrus, honey & granola

Ama's pastry chef, Manon Grasset, proposes a honey-citrus granola ideal for a successful brunch.

This recipe by Manon Grasset, pastry chef at Ama restaurant in Bidart, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 8
Cooking time: 50 min
Rest: 1 h

Ingredients for Manon Grasset 'sgranola, citrus and honey

For the tartar and marmalade

8 oranges
4 grapefruits
6 limes
6 yellow lemons
50 g sugar
4 g pectin

For the granola

100 g pumpkin seeds
100 g sunflower seeds
50 g pine nuts
50 g chopped hazelnuts
50 g rolled oats
2 egg whites
50 g honey

For the bergamot cream

80 g lemon juice
60 g bergamot juice
110 g sugar
50 g heather honey
4 eggs
130 g butter
2 sheets gelatin

For the honey siphon

2 egg yolks
20 g sugar
50 g heather honey
60 g milk
200 g cream

Steps for Manon Grasset 'sgranola, citrus fruit and honey

Prepare the tartar and marmalade: cut the citrus fruit into segments, and chop half of them for the tartar. Stew the other half with the sugar and pectin until you obtain a marmalade.
Make the granola: mix the various seeds with the egg whites and honey. Spread out on a baking sheet and bake at 160°C for 20 min. The granola should be lightly colored.
Bergamot cream: hydrate the gelatine in cold water. Remove the zest and juice from the lemons and bring to the boil with the sugar. Whisk in the eggs and honey. Bring back to the boil, then add the gelatine. Allow to cool slightly, then stir in the butter.
Honey siphon: mix egg yolks, sugar and honey. Bring the milk and cream to the boil, then pour over the yolks while whisking. Leave to cool, then pour into a siphon and double-bubble.
Arrange the bergamot cream in the center of the soup plates, with the citrus tartar around it. Arrange pieces of granola on top of the tartar (here, the creamy tartar is topped with a quenelle of blood orange sorbet). In a bowl, place a spoonful of marmalade at the bottom, then arrange the honey siphon in a dome. Zest a lime on top.

Further information

Ama, 6 allée Anne de Neubourg, 64250 Cambo-les-Bains
12/20 in the Livre des 109
Read Gault&Millau's review of Ama

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read