Grapefruit & Mango Terrine Recipe

Red grapefruit and mango press, ginger ice cream, ricotta cake and almond brittle

Dessert
medium
4
2 hours, plus overnight chilling

PT2H

This grapefruit and mango terrine recipe includes some dainty accompaniments. The creamy ricotta cake and warming ginger ice cream help to balance the sharpness of the terrine. It's an unusual dessert from chef Francis Atkins.

Discover more:

Share recipe

Related recipes

Strawberries, mangoes and cream

Sumayya Usmani

Mango and passion fruit cheesecake

Daniel Fletcher

Scotch bonnet, pineapple and mango hot sauce

Helen Graves

Blackcurrant and cherry soup

Simon Wilder

Mango and pineapple soup

Agnar Sverrisson

Ingredients

print recipe

shopping List

Metric

Imperial

Red grapefruit and mango press

10 red grapefruit
3 mangoes
10 gelatine leaves
125ml of water, warm
125ml of grapefruit juice
220ml of sugar syrup

Ricotta cake

140g of ricotta
85g of butter
85g of golden syrup
2 eggs
2 lemons
15g of ground almonds
25g of self-raising flour
1/2 tsp baking powder
butter for greasing

Ginger ice cream

5g of root ginger
500ml of whipping cream
500ml of milk
6 eggs
25g of caster sugar

Almond brittle

50g of ground almonds
60g of chopped almonds
150g of butter
150g of Demerara sugar
50ml of milk

print recipe

shopping List

Ice cream maker
Silpat mat
20cm terrine dish

Peel and segment the grapefruits, retaining all the juice. Peel and slice the mangos lengthways into strips

10 red grapefruit
3 mangoes

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

Soften the gelatine leaves in warm water for 5 minutes

10 gelatine leaves
125ml of water, warm

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

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

Preheat the oven to 180ºC/gas 4

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

85g of butter
85g of golden syrup
2 eggs
2 lemons
140g of ricotta
15g of ground almonds
25g of self-raising flour
1/2 tsp baking powder

Whisk the egg whites until stiff and add to the cakes batter. Place in a buttered loaf tin and bake for 25 minutes

butter for greasing

Poke the skewer in the middle of the ricotta cake to check it’s cooked – it should come out clean. Cool and remove from the tin before serving

Grate the ginger, mix with the cream and milk and bring to the boil. Turn off the heat and leave to infuse until cool

5g of root ginger
500ml of whipping cream
500ml of milk

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

6 eggs
25g of caster sugar

Preheat the oven to 180ºC/gas mark 4

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