Candied and glazed red grapefruit slices
Preparing the sorbet
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
Step 1: Preparing the sorbet
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.
Step 3: Preparing the candied grapefruit
Quarter the red grapefruit. Blanch the fruit twice in boiling water.
Prepare syrup with water and sugar, add red grapefruit quarters, bring to a boil and stop the cooking process.
Repeat four times, adding 3 1/2 ounces (100 g) of sugar at every round. Chill.
Step 4: Finish and presentation
Put the lemon-lime jelly into glasses. Drain grapefruit quarters, roll in crystallized sugar, and place on top of jelly. Top the dessert off with a quenelle of sorbet.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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