For a dessert as elegant as the main dish, try this citrus ice.
Assemble these supplies:
4 pink grapefruits (about 1 pound each)
2 cups plus
2 tablespoons sugar
1 cup water
1/2 teaspoon ground cloves
Steps in preparation:
- Roll grapefruits on hard surface to prepare for juicing.
- Peel grapefruits without removing membranes or white bitter pith.
- Slice peel of 1 grapefruit into four 3-inch-long strips, each about 1/4 inch wide. Reserve peel.
- Slice grapefruits in half and squeeze juice.
- Bring water and 2 cups of the sugar to a boil, stirring constantly until sugar is completely dissolved and syrup is clear.
- Remove from heat, cover, and cool to room temperature. (Leftover syrup can be stored indefinitely in tightly sealed jar at room temperature.)
- Mix grapefruit juice and 1/3 to Y2 cup of the sugar syrup, according to taste. Freeze in ice cream machine according to manufacturer's instructions, or place mixture in 9-inch square metal cake pan and freeze about 2 hours, stirring twice to distribute ice crystals evenly.
- Bring water to a boil and blanch grapefruit peel 1 to 2 minutes to remove bitterness. Taste after 1 minute for desired flavor.
- Drain peel under cold running water to stop cooking. Drain again on paper towels.
- Combine grapefruit peel with 2 tablespoons of the sugar syrup.
- Combine the remaining 2 tablespoons of the sugar and ground cloves. Remove peel from syrup with fork and coat it well on both sides with sugar-clove mixture. Transfer to cake rack and twist peel into curls. Let dry.
- To serve, place twist of candied peel on top of each serving of ice.
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