Lime jelly, margarita sherbet
Making the sherbet and jelly
Finish and presentation
- Red Florida grapefruit (SQ)
- Morocco oranges (SQ)
Step 1: Making the sherbet and jelly
Prepare the Margarita sherbet: combine sugar, glucose, powdered milk, and water to make a syrup. Let cool. Add the remaining ingredients to the chilled syrup, let sit at 39°F (4°C), process in the ice cream maker, and set aside.
Cut limes and lemons in halves. Cover them with syrup, bring the syrup to a boil, remove from heat, and let infuse until the mixture is lukewarm. Soak the gelatin sheets in water until softened, and then add to the warm syrup. Let cool, remove the lemon and lime halves. Set aside to chill.
Step 2: Finish and presentation
Peel the grapefruits and oranges completely. Separate the segments, cutting each segment in half, lengthwise. Lay fruit pieces flat, covering the bottom of the serving plates. Cover with a thin layer of lime jelly. Add a quenelle of sherbet just before serving.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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