Lemon-Lime Jelly

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.

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.

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.

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.