maltatoday WEDNESDAY 31 JANUARY 2018
14
Food
Method
1. Put the sugar and half the grapefruit
juice in a pan and heat slowly to melt,
then cook to 120°C, the soft ball stage.
2. Meanwhile, in a mixer, whisk the egg
yolks and the remaining juice to a light
sabayon.
3. Add the hot sugar carefully pouring it
between the beater and the side of the
bowl, while still whisking.
4. Add the grapefruit zest and whisk the
mixture until cold.
5. Fold in the whipped cream, put in a
grease proof paper lined tin so that it is
at least 2cm deep and freeze.
6. Freeze for at least six hours or overnight.
7. Serve in slices dusted with coloured
sugar or pieces of fruit.
Grapefruit parfait
Serves 8
Ingredients
• 150g caster sugar
• 5 grapefruit, juice only
• 18 egg yolks
• 2 grapefruit, zest only
• 450ml double cream, whipped
Citrus is abundant at this time of year and while we are happy to eat
oranges straight off the tree, not everyone is as excited about their bitter
cousins, the grapefruit. Sean Gravina uses this undervalued fruit to make
the most elegant, French, frozen dessert. It can be made ahead of time,
making it the perfect end to a dinner party, giving you plenty of time to
enjoy your guests' company on the night.
Sean
Gravina
