Pierre Herme's Emotion Wasabi et Pamplemousse

Pierre Herme has created a sort of wasabi-grapefruit parfait. Really interesting idea. He begins with a wasabi gelee, followed by some fresh grapefruit and grapefruit confit, then a layer of marscapone and wasabi creme angalaise, topped with pistachios.

The video is entirely in French, but watch it anyway. I understood quite a bit and I haven't spoken French in years.

Thanks to Clotilde for the link