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1
Grate the zest from 1 1/2 of the grapefruits.
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2
Bring a saucepan of water to a boil.
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3
Add the zest and bring the water back to a boil.
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4
Drain.
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5
Repeat this blanching process two more times.
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6
Juice enough of the grapefruits to make 2 1/2 cups juice.
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7
Section the remaining grapefruits (see page 115) and divide them among shallow dessert bowls.
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8
Put 1/4 cup of the grapefruit juice in a small glass bowl.
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9
Sprinkle the gelatin over the surface.
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10
Put the remaining 2 1/4 cups grapefruit juice and the vanilla pod in a saucepan and bring to a simmer over medium-low heat.
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11
Whisk the sugar and pectin together and whisk into the juice.
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12
Simmer gently to reduce to 1 1/2 cups.
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13
Add the zest in the last few minutes of simmering.
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14
Microwave the gelatin for 45 seconds or heat gently in a small saucepan until melted.
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15
Stir the gelatin into the reduced grapefruit juice along with the vanilla seeds.
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16
Strain and let cool to room temperature.
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17
Do not let set.
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18
Pour in enough of the gelee to cover the grapefruit segments in their bowls halfway.
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19
Refrigerate until set or for up to 2 days.
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20
Thinly slice the tarragon lengthwise.
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21
Top the gelee with a scoop of the ice cream.
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22
Garnish with some tarragon, a few brioche croutons, and a drizzle of the oil.
