Pink Grapefruit Iced Parfait
Serves 8
Ingredients
Method
600 ml Grapefruit (Juice)
75 ml Vodka
200 g Sugar (Castor)
60 ml Water (Still)
500 ml Cream (Double)
3 Egg (Yolks)
Place the pink grapefruit juice in a saucepan and reduce it until you have 200ml. Leave the juice to cool.
Put the sugar and water into a saucepan, bring to the boil and remove from the heat when it reaches 118ºC (softball)
Put egg yolks into a bowl, pour the sugar and water over them and whisk until cool (this is a sabayon)
Semi-whip the cream and fold into the sabayon
Add the vodka and grapefruit juice and gently fold in
Pour into mould and freeze.