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


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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

Peel and segment the grapefruits, retaining all the juice. Peel and slice the mangos lengthways into strips
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 180°C/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
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
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
Preheat the oven to 180°C/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
When firm, place small spoonfuls on the Silpat non-stick mat and bake until golden brown. Remove from the oven and allow to cool
Slice the red grapefruit and mango press and serve with slices of ricotta cake, ginger ice cream and almond brittle
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