This grapefruit and mango terrine recipe includes some dainty accompaniments. The creamy ricotta cake and warming gingerice cream help to balance the sharpness of the terrine. It's an unusual dessert from chef Francis Atkins.
Line a 20cm terrine dish with cling film and then arrange the sliced mango in an overlapping layer to cover the bottom and sides, leaving enough to eventually cover the top as well
3
Soften the gelatine leaves in warm water for 5 minutes
10 gelatine leaves
125ml of water, warm
4
Add the softened gelatine, grapefruit juice, plus any extra saved from cutting up the fruit, and the sugar syrup to a bowl and stir to combine
125ml of grapefruit juice
220ml of sugar syrup
5
Layer up the grapefruit segments in the terrine dish, packing it in tightly, and pour the liquid over the top. Finally, cover the top of the dish with the remaining mango and put in the fridge to set for 12 hours
6
Preheat the oven to 180°C/gas 4
7
To make the ricotta cake, whizz the butter and syrup in a mixer. Separate the eggs and add the egg yolks and lemon zest. Drain the ricotta of any excess liquid and blend it with the egg mixture. Add the lemon juice, almonds, flour and baking powder
Separate the eggs and whisk the egg yolks and sugar together until stiff, then add to the milk mixture. Pass through a sieve and churn in an ice cream maker until frozen
To make the almond brittle, cream together the butter and Demerara sugar, and then add the ground almonds, milk and chopped almonds. Mix together and leave in the fridge to firm up
