Ingredients
- 6 g gelatin sheets
- 1 untreated lime
- 3 grapefruits
- 2 tbs liquid honey
- 1 egg
- 1 pinch salt
- 100 g sugar
- 250 g curd (approx. 20% fat)
- 250 g yogurt
- 2 stalks peppermint
Preparation
1. Soak the gelatin in cold water. Wash the lime in hot water and zest the peel.
2. Squeeze out the lime and out of one grapefruit juice.
3. Using the remaining grapefruits, segment the them into fillets. To do this, use a sharp knife to cut off the peel incl. the white skin and cut out the segments by cutting between the membranes, collecting any juice created. Mix the grapefruit segments with honey.
4. Measure 250 ml of the juice, add to the pot and heat. Squeeze out the gelatin and dissolve it.
5. Separate the egg white from the yolk and beat the white with salt until stiff. Stir the yolk and sugar; mix in the curd, yogurt and lime zest. Stir in the gelatin and juice mixture and chill.
6. Fold in the egg whites soon as the cream begins to thicken.
7. Spread the grapefruit segments around the 6 jars and put cream on top. Let set in the fridge for approx. 6 hours.
8. Remove the peppermint leaves and garnish the cream with them to serve.
This recipe has been tested and approved by AMC.
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