In this dessert, a grapefruit gelée gets poured over grapefruit segments, which brings a different flavor note out of the grapefruit. It’s important to add the zest at the end to avoid bitterness. The combination of grapefruit and tarragon is one I really love, but I also wanted to add something spicy. Ginger is a natural, since it enlivens the herb flavors and is intense enough to carry through the ice cream, which gives this dessert its great mouthfeel.
Recipe information
Yield
serves 6 on it¿s own or 12 as part of fourplay
Ingredients
For the Gelée
To Serve
Preparation
For the Gelée
Step 1
Grate the zest from 1 1/2 of the grapefruits. Bring a saucepan of water to a boil. Add the zest and bring the water back to a boil. Drain. Repeat this blanching process two more times.
Step 2
Juice enough of the grapefruits to make 2 1/2 cups juice. Section the remaining grapefruits (see page 115) and divide them among shallow dessert bowls.
Step 3
Put 1/4 cup of the grapefruit juice in a small glass bowl. Sprinkle the gelatin over the surface.
Step 4
Put the remaining 2 1/4 cups grapefruit juice and the vanilla pod in a saucepan and bring to a simmer over medium-low heat. Whisk the sugar and pectin together and whisk into the juice. Simmer gently to reduce to 1 1/2 cups. Add the zest in the last few minutes of simmering.
Step 5
Microwave the gelatin for 45 seconds or heat gently in a small saucepan until melted. Stir the gelatin into the reduced grapefruit juice along with the vanilla seeds. Strain and let cool to room temperature. Do not let set.
Step 6
Pour in enough of the gelée to cover the grapefruit segments in their bowls halfway. Refrigerate until set or for up to 2 days.
To Serve
Step 7
Thinly slice the tarragon lengthwise.
Step 8
Top the gelée with a scoop of the ice cream. Garnish with some tarragon, a few brioche croutons, and a drizzle of the oil.
