Serves

4

Ingredients

• 3 pink grapfruits
• 1 jar crystallised rose petals “M de TURENNE
• 4 organic egg yolks
• 6 tbsp Amarguinha liqueur
• 1 tbsp crème fraîche
• 80g sugar
• 1 pk. puff pastry “BIMBO”
• 1 egg

Ice cream:
• 500ml whole milk
• 200ml cream “MIMOSA”
• 100ml orgeat syrup “MORIN”
• 50g ground almonds “VAHINÉ”
• 4 egg yolks
• 200ml milk

Method

Quickly peel the grapefruits using a sharp knife, removing the skin and the white membrane underneath • Trim off all the white bits of pith that may remain • Hold the fruit in your hand and remove the wedges of fruit by cutting between each dividing membrane •

Ice cream: Blanch the egg yolks with the sugar • Bring the milk to the boil • Add the ground almonds and the orgeat syrup • Leave to infuse off the heat for 15 minutes • Pour the filtered milk over the yolk/sugar mix • Add the cream then return to a low heat and thicken like custard, stirring but not boiling • Put in your ice cream maker • For the Sabayon: Beat the egg yolks, the whole egg and the sugar in a large bowl • Add the Amarguinha spoon by spoon, whisking continuously • Thicken in a bain-marie, whisking until you achieve a thick creamy mousse, pale yellow in colour •  Add the crème fraîche and mix well • Divide the fruit wedges into soup plates, adding some crystallised rose petals, then partially cover with the sabayon • Place under the grill until it colours • Serve immediately with some puff pastry ‘matchsticks’ backed with rose petals and the almond ice cream

Tip: For this “Champagne Algarve” dessert I have chosen Champagne rosé Cuvé Elisabeth Salmon, for its rose and candied fruit aromas and spice rich palate. A touch of “La Vie en Rose” to finish a celebratory meal!