Grapefruit trio verrine - Nest in Normandy Dieppe

Grapefruit trio verrine

Ingredients: Yields 4 servings

From the fresh produce market:
2 red grapefruit
2 pink grapefruit
1 white grapefruit
½ bunch of mint

From the grocery store:
5 sheets of gelatin

From your larder:
50g sugar

  • Slice off the ends of the grapefruit. Peel and pith, retaining the shape of the fruit.
  • Separate the segments into a sieve over a bowl to catch the juice.  Squeeze the grapefruit leftovers over the sieve to collect as much juice as possible.  Drain the segments.
  • Soak the sheets of gelatin in a bowl of cold water for 3 to 4 minutes.
  • Chop the fresh mint.
  • Prepare your verrines:  Cut segments of the 3 colors into pieces and form a mosaic at the bottom of your verrine.  Sprinkle with a little chopped fresh mint.  Now, form alternate layers of whole segments of each color and mint.   Repeat this operation until the segments reach just above the top of the glass.
  • Prepare the jellied juice: Place 250g of juice from the 3 types of grapefruit in a skillet, add the sugar and warm up this mixture with 2 small sprigs of mint.
  • Wring the sheets of gelatin gently to remove excess water and add them to the skillet – away from the heat –  and stir until they melt.
  • Pour the jellied juice over your verrines.  Place the verrines in the fridge for 2 hours, then turn them out onto serving plates.
  • Decorate with grapefruit segments and a small mint leaf.

Tip: If needs be, place the verrines in hot water to help turn them out.