Candied and glazed red grapefruit slices
Preparing the sorbet
- 1 quart blood orange juice (1 liter)
- 2 3/4 ounces fresh ginger (80 g)
- 1 3/4 ounces atomized glucose (50 g)
- 6 3/4 tablespoons water (10 cl)
- 8 3/4 ounces sugar (250 g)
Making the lemon-lime jelly
- 3 lemons
- 2 limes
- 2 gelatin sheets
- 2 cups 30° Baumé syrup (50 cl)
Preparing the candied grapefruit
- 1 grapefruit (Florida Ruby Red)
- 2 cups water (50 cl)
- 3 1/2 ounces sugar (100 g)
Finish and presentation
Instructions
Step 1: Preparing the sorbet
Peel and finely grate the ginger root. Prepare syrup, mixing water, sugar, glucose, and ginger. Strain through a chinois and let cool. Add orange juice once the mixture cools to 39°F (4°C), let sit, then process in the ice cream maker.
Step 2: Making the lemon-lime jelly
Wash and dry off lemons and limes. Cut into pieces, set aside.
Soak gelatin sheets in cold water.
Prepare a 30° Baumé syrup using 2 cups (50 cl) water for 1 pound 7 2/3 ounces (675 g) granulated sugar. Add lemons and limes to 2 cups (50 cl) of the syrup. Bring to a boil, remove from heat, and let cool slightly. Add the softened gelatin sheets. Remove lemon and lime pieces and chill the mixture to let it set. Leave in the refrigerator until ready to use.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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