Ice-Cream Filled Grapefruit

A delectable pudding with a glamorous appearance, Ice-Cream Filled Grapefruit will draw cries of admiration from your guests or family. These ice-cream stuffed fruits are ideal for freezing and need only be thawed slightly before serving, so they are really instant desserts. If you are catering for large numbers of people, a selection of fruits – tangerines, lemons and oranges – has a great appeal, especially if they are piled up on a fruit dish and garnished with mint and orange leaves.

The recipe for ice-cream given here is based on the Custard Base for Still-Frozen Ice-Cream and it may be used for other citrus fruit flavourings.

4 small grapefruit, tops cut off and discarded, flesh removed and reserved and shells reserved15 fl. oz. milk

1 vanilla pod, split in half

1 egg yolk

1 tablespoon custard powder

3 tablespoons sugar

1½ teaspoons gelatine dissolved in

2 tablespoons water

1 egg white

5 fl. oz. double cream

1 egg white, stiffly beaten

8 peppermint leaves, washed and dried

Set the thermostat of your refrigerator to its coldest setting.

Place the reserved grapefruit flesh in a strainer over a measuring jug and press it with the back of a wooden spoon to squeeze out the juices. If the juice does not make 5 fluid ounces , add enough water to make it up to this quantity.

In a small saucepan, scald the milk with the vanilla pod (bring to just under boiling point) over moderate heat. Re-move the pan from the heat, cover it and leave the milk to infuse for 20 minutes.

In a medium-sized mixing bowl, beat the egg yolk, custard powder and sugar together with a wooden spoon. Strain the milk on to the egg yolk mixture, stirring constantly. Pour the mixture back into the saucepan and place it over low heat. Cook, stirring constantly, for 2 to 3 minutes or until the custard is thick and smooth and will coat the back of the spoon.

Remove the pan from the heat and carefully stir in the dissolved gelatine and the reserved grapefruit juice. Pour the custard into a bowl and set it aside to cool.

When the custard has cooled, cover the bowl and place it in the refrigerator to chill for 1 hour. When the custard is cold, pour it into a cold freezing tray and put it into the frozen food storage com-partment of the refrigerator to freeze for 30 minutes.

Remove the tray from the compart-ment. Spoon the ice-cream mixture into a chilled mixing bowl and beat it well with a wire whisk or rotary beater.

In a small mixing bowl, beat the egg white with a wire whisk or rotary beater until it forms stiff peaks. With a metal spoon, carefully fold the egg white into the custard. Return the custard to the freezing tray and put it back into the frozen food storage compartment to freeze for 1 hour, or until the mixture becomes firm.

Remove the ice-cream from the com-partment and place it in the mixing bowl. Beat it with the wire whisk or rotary beater.

Put the ice-cream mixture back in the freezing tray and return to the compart-ment to freeze for another hour, or until it is firm.

While the ice-cream is freezing, chill 4 serving glasses and the grapefruit shells in the refrigerator.

In a medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it forms stiff peaks.

Using a metal spoon, fold in the beaten egg white. Place the bowl in the refrigerator to chill.

Remove the glasses, grapefruit shells and cream mixture from the refrigerator. Place the grapefruit shells in the glasses.

Remove the ice-cream from the com-partment and, using a tablespoon, fill the grapefruit shells with the ice-cream, mounding it up slightly.

Place an ½ inch star nozzle in a forcing bag. Fill the bag with the cream mixture and pipe large swirls on top of the shells and ice-cream. Garnish each grapefruit shell with 2 peppermint leaves and serve.

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