John Myers
Grapefruit Cord with Berry Coulis & Vanilla Ice Cream
The perfect grapefruit cord with berry coulis & vanilla ice cream recipe with a picture and simple step-by-step instructions.
- 5 piece Grapefruit
- 5 tbsp Butter
- 60 ml Honey
- 4 piece Eggs
- 1 piece Lemon untreated
- 1 tbsp Ginger syrup
- 1 pinch Salt
- 750 g Berry mix
- 250 ml Dry red wine
- 30 g Potato starch
- 50 g Sugar
- 500 ml Vanilla icecream
- Take the butter out of the refrigerator and let it soften at room temperature. As soon as this is the case, mix 5 tablespoons of it with 60 g of honey to a creamy mass. Add 2 egg yolks and continue to stir with the whisk. Then stir 2 more eggs (whole) into the buttercream.
- In a small pan, reduce 240 ml of freshly squeezed grapefruit juice to 120 ml and then let it cool down until it is lukewarm. Add 1 tablespoon of ginger syrup and 1/8 teaspoon of salt. Put the buttercream in a saucepan, pour in the lemon juice from one lemon and stir both in a hot water bath until the mixture becomes thick. Then pour the mixture into 5 small glasses and put in the refrigerator for at least 24 hours. Wash the berries well, drain them and place in a bowl.
- Mix 3 tablespoons of dry red wine with the sifted cornstarch. Boil 1/4 red wine with 50 g sugar and the zest of the lemon. Add the cornstarch and mix quickly (preferably with a whisk) so that no lumps can form.
- Then add the berries and simmer on the stove for another 5 minutes. Take the berry and wine coulis off the stove and remove the lemon peel.
- Take glasses with grapefruit curd out of the fridge and place the vanilla ice cream in the middle and pour the lukewarm berry sauce over them.
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