5 pink grapefruits
5 blood oranges (or other seasonal orange as available)
3 passion fruits
3 oz sugar syrup
2 1/2 sheets of gelatin
Segment all the fruit and place on a tea towel to dry. Chill for 2 hours, change the tea towel and chill again for 1 hour. This is important as the segments must be dry, or they will bleed into the jelly and stop it from setting.
For the jelly, cut the passion fruits in half and squeeze out the seeds. Force them through a sieve with the back of a ladle and throw away the pulp. Mix the juice with the stock syrup and bring to a simmer. Soften the gelatin leaves in cold water, squeeze off any excess and dissolve into the juice. Leave to cool. In a large bowl, place all the segments and pour over the liquid. Mix well and leave to set very, very slightly.
Line a terrine mould with cling film and then lay the fruits into it. Top up with any remaining juice and chill in the fridge overnight. Carefully remove from the mould and cut into slices of about 2cm thick.
Marmalade ice cream
1/2 cup caster sugar
5 egg yolks
Peel of 1 orange
7 oz cream
7 oz milk
1/2 jar good marmalade
Bring the milk, cream and orange peel to the boil and infuse for 15mins. Whisk the yolks and sugar until pale and pass the infused milk over them. Return to the pan and bring to just under boiling point and then quickly pass over an ice bath and leave to go completely cold. Once cold, churn in an ice cream machine. When it’s half way, add the marmalade and continue to churn until ready.
To serve, cut the terrine into equal slices and serve with the marmalade ice cream.
Published in: Cooking