INGREDIENTS
65 g
hazelnut meal
70 g
powdered sugar
salt
120 g
butter, cut into pieces and chilled in freezer for 15 minutes
1
egg, fridge temp
60 g
potato starch
60 g
chestnut flour
40 g
white rice flour
melted white chocolate
1 cup
freshly-squeezed grapefruit juice
4
egg yolks, beaten
2/3 cup
sugar
zest of one grapefruit (I used the one I had juiced)
6 tbsp
butter, cut into pieces
salt
1
whole grapefruit