Grapefruit parfait
This most elegant, French frozen dessert is the perfect end to a dinner party. Try Sean Gravina’s recipe that can be made ahead of time to ensure you have plenty of time to enjoy your guests’ company on the night.
22 January 2016, 1:30pm
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Grapefruit parfait
Serves 8
Ingredients
- 150g caster sugar
- 5 grapefruit, juice only
- 18 egg yolks
- 2 grapefruit, zest only
- 450ml double cream, whipped
Method
- 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.
- Meanwhile, in a mixer, whisk the egg yolks and the remaining juice to a light sabayon.
- Add the hot sugar carefully pouring it between the beater and the side of the bowl, while still whisking.
- Add the grapefruit zest and whisk the mixture until cold.
- Fold in the whipped cream, put in a grease proof paper lined tin so that it is at least 2cm deep and freeze.
- Freeze for at least 6 hours or overnight.
- Serve in slices dusted with coloured sugar or pieces of fruit.
This recipe first appeared on Gourmet Today TV, aired on TVM on 22 January, 2016.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
