Ruby Fool
This recipe was our competition winner of the modern category of the Amateur Pudding Chef of the Year 2007. Thanks to Maureen Byrd for this delicious dessert ...
Ingredients
- 2 large ruby grapefruit
- 2 tbsp golden caster sugar
- 2 tbsp water
- 150 ml carton double cream
- 170 g tube Carnation Condensed Milk
- you will also need a baking sheet lined with baking parchment
Instructions
- Preheat the oven to 150C Gas Mark 2.
- Pare the zest finely from both grapefruit. Put the sugar and water into a small saucepan and heat gently until just dissolved.
- Add the zest and simmer very gently for 5 minutes.
- Remove the zest from the syrup with a fork. Spread the zest out over the lined baking sheet, using two forks to separate the strands. Place in the oven for 10 - 15 minutes until crisp and dry. Leave to cool.
- Using a sharp knife, very carefully remove the pith from one of the grapefruit and cut out the segments. Cut the segments in half. Squeeze the juice from the remaining grapefruit.
- Whip the cream, condensed milk and grapefruit juice until thick and creamy.
- Gently fold in the grapefruit segments and spoon into four serving glasses.
- Top with the crystallised zest and chill for one hour before serving.
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Nutrition
1345
Calories
56G
Fat
35G
Saturates
174G
Sugars
287G
Salt
25G
Protein
203G
Carbs
11G
Fibre
ⓘ UK Government Reference Intakes (RIs).
