Citrus and Candied Grapefruit Trifle

Credit: Mathilde de l'Ecotais

Campari granita

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
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)


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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Alain Ducasse