Grapefruit Gelee

1. 1

   Grate the zest from 1 1/2 of the grapefruits.

2. 2

   Bring a saucepan of water to a boil.

3. 3

   Add the zest and bring the water back to a boil.

4. 4

   Drain.

5. 5

   Repeat this blanching process two more times.

6. 6

   Juice enough of the grapefruits to make 2 1/2 cups juice.

7. 7

   Section the remaining grapefruits (see page 115) and divide them among shallow dessert bowls.

8. 8

   Put 1/4 cup of the grapefruit juice in a small glass bowl.

9. 9

   Sprinkle the gelatin over the surface.

10. 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.

11. 11

    Whisk the sugar and pectin together and whisk into the juice.

12. 12

    Simmer gently to reduce to 1 1/2 cups.

13. 13

    Add the zest in the last few minutes of simmering.

14. 14

    Microwave the gelatin for 45 seconds or heat gently in a small saucepan until melted.

15. 15

    Stir the gelatin into the reduced grapefruit juice along with the vanilla seeds.

16. 16

    Strain and let cool to room temperature.

17. 17

    Do not let set.

18. 18

    Pour in enough of the gelee to cover the grapefruit segments in their bowls halfway.

19. 19

    Refrigerate until set or for up to 2 days.

20. 20

    Thinly slice the tarragon lengthwise.

21. 21

    Top the gelee with a scoop of the ice cream.

22. 22

    Garnish with some tarragon, a few brioche croutons, and a drizzle of the oil.

* Per serving · 4 servings · Values may vary.