Citrus and Candied Grapefruit Trifle

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Credit: Mathilde de l'Ecotais
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Ingredients (16 people)

Preparing the candied grapefruit

Making the campari granita

Making the clementine sorbet

Finish and presentation

  • completely peel and separate into segments: oranges, grapefruits, and lemons (SQ)
  • grated lime rind (SQ)
  • dried orange slices (SQ)

Instructions

Step 1: Preparing the candied grapefruit

Cut the grapefruits in eight sections and remove seeds. Blanche grapefruit sections in boiling water. Change the water, making sure to cover the pieces. For 3 quarts (3 liters) of water, add 1 pound 1 1/2 ounces (500 g) granulated sugar. Bring to a boil. Remove from heat, let sit. Repeat the procedure daily, for four days, adding 1 pound 1 1/2 ounces (500 g) sugar every time. Set aside.

Step 2: Making the campari granita

Grate the lemon and orange rinds.

Mix cold water with sugar. Add Campari and grated citrus rinds. Let set in freezer. Scrape the granita with a fork just before serving.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits