Grapefruit Delicious with Brown Butter Ice-Cream. This citrus-driven delight adds zest to a warming winter pudding. Refresh the palette with orange or tangelo segments, before tucking into a decadent brown-butter homemade ice-cream.
2 Pink Grapefruit
3 eggs, separated
1 cup caster sugar
50g butter, melted
1 cup milk
½ cup self-raising flour, sifted
icing sugar, for dusting
Brown Butter Ice-Cream
125g salted butter
1½ cups milk
½ cup cream
6 egg yolks
½ cup sugar
To make ice-cream, heat butter in a saucepan over medium heat. Cook until brown and foaming. Transfer to a bowl; cool.
Heat milk and cream in a saucepan over medium-low heat until just simmering.
Whisk egg yolks and sugar in a bowl until pale and creamy. Whisk in cooled butter.
Add milk mixture to egg mixture, whisking. Return mixture to pan. Cook over low heat, stirring constantly, 6-8 minutes. Strain into a bowl.
Cover with plastic wrap; refrigerate until chilled. Freeze in an ice-cream maker according to instructions.
Preheat oven to 180°C.
Grease 6 x 1 cup-capacity ovenproof dishes.
Finely grate rind from one grapefruit. Peel and segment both grapefruits. Drain off any juice, reserve. (You will need ¹⁄₃ cup juice.)
Segment orange, combine with grapefruit in a bowl. Set aside.
Use an electric mixer to whisk yolks, rind and half the sugar until pale.
Whisk in juice, butter and milk. Fold in flour. In a clean bowl and with clean beaters whisk egg whites until soft peaks form. Add remaining sugar, whisking until dissolved. Fold flour mixture into egg whites in three batches. Divide mixture between dishes.
Place dishes in a deep baking dish; pour in boiling water to come halfway up the sides. Bake 15-20 minutes. Dust with icing sugar, and serve with grapefruit and orange segments and ice-cream.
Instead of orange, try using tangelo or mandarin segments.