In/Out Grapefruit


I do love grapefruit, but I rarely buy it, always takes the second place, and it’s a real shame.

I wanted to try it as a dessert, to be proposed during Christmas holidays. Excellent, spectacular and very light. The result very much pleased me.

2 pink grapefruits
2 teaspoons of agar agar
1 tablespoon of rice malt
water as needed
for the cream:
½ pint of rice milk
70 grams of rice flour
1 teaspoon of agar agar
1 tablespoon of rice malt
cinnamon or cocoa powder or carob pulp to decorate

Wash grapefruits thoroughly, cut them in halves, with a sharp knife remove the pulp from the rind, being careful not to break it.
Thoroughly wash the “shells” of grapefruits, place them upside down to drain on a paper towel.
Collect all the pulp and any juice in the blender jug.
Add rice malt and water needed to get to 400/500 ml (you’ll need very little).
Blend. Pour the juice in a saucepan and add the agar agar in the quantity needed; always check the dose recommended by the manufacturer. Boil a few minutes, let it cool.
Meanwhile, prepare the grapefruit halves, “scallop” them and sprinkle the inside with a very little cane sugar: it’ll melt with the heat of the jelly, and it’ll form a sort of little “air space”.
Pour the jelly into the grapefruit halves, place them gently on a plate and store in refrigerator to set.
Meanwhile, prepare the cream. In a saucepan mix rice flour with agar agar, add rice malt and cardamom. Pour the rice milk, slowly and whipping, mix thoroughly, let it cook and let the cream thicken.
I deliberately tried to create a thicker cream, it must be “self sustaining”.
Let the cream cool and put it in a pastry-bag with a small star-shaped nozzle. Take the grapefruit halves from the fridge and decorate the surface with the cream.
Place them in the fridge to rest until ready to serve.
Sprinkle the surface of the cream with cinnamon and dark cocoa or carob pulp.

Very easy to prepare, I had fun decorating and photographing them, but the maximum was having them! Cream isn’t too sweet, deliberate choice as I didn’t want to create too much contrast with the bitterness of grapefruit.
Actually, digging with the spoon, you can reach both the cream and the jelly, a nice contrast in flavor and texture!!
With this dose I had some cream leftover, but it wasn’t a problem… poured in a small bowl, it has been knocked back straight away!

Chef: Felicia from VeganBlog

  1. Cassandra78 16 January 2011 at 09:26

    These are just amazing!!! Haute cuisine!!!

  2. ascanio 16 January 2011 at 20:33

    You’re incredible. You left me with no words at all!

  3. แม่พิมพ์ซิลิโคน 22 April 2015 at 22:03

    My family all the time say that I am killing my time here at web, however I know I am getting knowledge every day by reading such
    good articles.

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