Join Us
Home Recipes Pierre Gagnaire’s grapefruit soufflé

Grapefruit soufflé

Best enjoyed with Belle Epoque Brut
Belle Epoque Brut
Dessert
2H (including cooling)
Vegetarian
Belle Epoque Brut enhances the freshness of the grapefruit while its floral aromas and subtle brioche notes bring roundness and depth to the airy soufflé. Together, they create a pairing that is both vibrant and remarkably refined.
Pierre Gagnaire
INGREDIENTS (Serves 4)

Crème pâtissière:
Juice of 8 grapefruits, reduced by half
100 g milk 
10 egg yolks 
260 g sugar 
4 g salt 
50 g all-purpose flour
Plain flour (for dusting the grapefruit shells)
 
Grapefruit jam:
200g of grapefruit segments
30g maple syrup

 
Poppy cream:
100g cream 
10g poppy syrup
 
Grapefruit shell:
60g butter
100g all-purpose flour
Lemon cake:
35g egg yolks 
50g sugar 
25g cream 
35g all-purpose flour
1g baking powder 
Finely grated zest of 1 lemon
20g butter
 
Soufflé:
360g crème pâtissière
60g of grapefruit jam
10 egg whites 
40 g sugar
discover BELLE EPOQUE
Grapefruit soufflé and Belle Epoque Brut
1
Prepare the crème pâtissière
  • Hollow out the grapefruits, leaving the white pith intact, and reserve the shells.
  • Reduce the grapefruit juice by half.
  • Whisk the egg yolks and sugar over a bain-marie until pale, then add the flour and salt.
  • Bring the reduced grapefruit juice and milk to the boil. Gradually pour over the egg mixture, whisking continuously. Return to the heat and cook until the mixture thickens.
  • Transfer to a container and leave to cool, stirring occasionally.
2
Make the grapefruit jam
  • Separate the grapefruit into segments and cook gently with the maple syrup until the liquid has evaporated.
  • Transfer to a bowl and leave to cool completely.
3
Bake the lemon cake
  • Preheat the oven to 160°C.
  • Whisk the egg yolks and sugar until pale. Stir in the cream, then fold in the flour and baking powder.
  • Mix the lemon zest into the melted butter and add to the batter.
  • Pour into a shallow baking tray and bake for 18–25 minutes, until lightly golden.
  • Leave to cool.
4
Prepare the poppy cream
  • Whip the cream until softly thickened, then fold in the poppy syrup.
  • Keep chilled until ready to serve.
5
Prepare the grapefruit shells
  • Lightly brush the inside of each grapefruit shell with melted butter and dust with flour.
  • Shake out any excess flour and reserve.
6
Assemble the soufflés
  • Warm 360g of the crème pâtissière gently over a bain-marie, then fold in the grapefruit jam.
  • Whisk the egg whites to stiff peaks, gradually adding the sugar.
  • Gently fold the egg whites into the warm custard mixture.
  • Fill the prepared grapefruit shells almost to the top, taking care to wipe the rims clean.
7
Bake the soufflés
  • Preheat the oven to 200°C.
  • Place the filled grapefruit shells on a baking tray and bake for 10–12 minutes, until the soufflés have risen and are lightly coloured.
  • Serve immediately.
8
Plate and serve
  • Cut the lemon cake into slices and serve alongside each soufflé with a spoonful of poppy cream, finished with slivered almonds.
A soufflé is first of all a scent; a treat for the eyes. In other words, it is a spectacle. And there are few soufflés as showstopping as this one.
Pierre Gagnaire

Pierre Gagnaire, Perrier-Jouët Global Ambassador

Guided by intuition and an enduring respect for nature, Pierre Gagnaire is one of the world’s most influential chefs. Awarded three Michelin stars, he is renowned for a cuisine that combines technical mastery with emotion, allowing exceptional ingredients to reveal their fullest expression.

As Global Chef Ambassador for Maison Perrier-Jouët, Pierre Gagnaire creates pairings that reveal the elegance, freshness and floral character of the House’s champagnes. Inspired by the seasons and the natural world, his creations celebrate the dialogue between gastronomy, craftsmanship and champagne.
MEET Pierre Gagnaire
More Inspiration with Belle Epoque Brut
Scallops with clementine and butternut squash
Scallops with clementine and butternut squash
Belle Epoque Brut
Starter
Delicate scallops, tender butternut squash and vibrant clementine come together in a refined starter, beautifully complemented by the floral freshness of Belle Epoque Brut.
see more
Also by Pierre Gagnaire
Dried fruit tart by Pierre Gagnaire with Blason Rosé
Dried fruit tart with orange granita and burrata
Blason Rosé
Dessert
A delicate tart of dried fruits, walnuts and citrus served with orange granita creates an elegant dessert, perfectly complemented by Blason Rosé.
see more
All the recipes

JOIN THE MOVEMENT

Sign up to stay in touch & receive our lastest news

*These communications will be provided by electronic communications, phone, and by displaying advertisements, for you and people with a similar profile to you, on Pernod Ricard websites and/or those of its partners. At any time, you can exercise your right of access, rectification, erasure, restriction, portability, objection or withdraw your consent by contacting us at groupdpo@pernod-ricard.com. For more information, please refer to our online privacy policy.