Pink grapefruit sorbet in chocolate

Before starting this recipe, prepared with baking paper cups 12: to make them easily, use a glass medium-small, wrap it up with the paper and the latter with a masking tape, then remove the glass Gets and repeat the operation.

The Temperate chocolate: tagliuzzatelo, let it melt in a double boiler, heating it up to 45 degrees, then take it out, working with a wooden spoon to cool it down to 22 degrees, then cook over Bain-Marie again up to 28 degrees (tempered chocolate).

At this point, strokes more times out of paper cups with chocolate prepared by clothing them in one layer, rather often; It is better, after each pass, let the chocolate harden before fillet with more soft.

At the end, when the layer of chocolate has reached the thickness of 2-3 mm, keep the cups in a cool place until ready to use (it will be preferable to prepare one day before).

For the sorbet (to be done almost at the moment), mix the grapefruit juice with sugar, then pour it into the ice cream maker and start the unit.

Frost Meanwhile the grapes, then toss them beaten egg white and sugar.

When the sherbet is ready, remove from paper shorts, pulling it outwards.

Fill then grapefruit sorbet, garnish with the grapes brine, chopped pistachios and take them immediately to the table.