In this dessert, a grapefruit gelée gets poured over grapefruit segments, which brings a different flavor note out of the grapefruit. It’s important to add the zest at the end to avoid bitterness. The combination of grapefruit and tarragon is one I really love, but I also wanted to add something spicy. Ginger is a natural, since it enlivens the herb flavors and is intense enough to carry through the ice cream, which gives this dessert its great mouthfeel.

　　

Ingredients

serves 6 on it¿s own or 12 as part of fourplay

　　

For the Gelée

4 large grapefruits

　　1 teaspoon powdered gelatin (or 4.5g sheet gelatin; see page 276)

　　1/2 vanilla bean, split and scraped

　　1/3 cup (65g) sugar

　　2 1/4 teaspoons (7g) powdered apple pectin

　　

To Serve

Fresh tarragon leaves

　　Honey-Ginger Ice Cream (page 224)

　　Brioche Croutons (page 197)

　　Tarragon oil (see page 189)

　　

For the Gelée

Step 1

Grate the zest from 1 1/2 of the grapefruits. Bring a saucepan of water to a boil. Add the zest and bring the water back to a boil. Drain. Repeat this blanching process two more times.

　　

Step 2

Juice enough of the grapefruits to make 2 1/2 cups juice. Section the remaining grapefruits (see page 115) and divide them among shallow dessert bowls.

　　

Step 3

Put 1/4 cup of the grapefruit juice in a small glass bowl. Sprinkle the gelatin over the surface.

　　

Step 4

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. Whisk the sugar and pectin together and whisk into the juice. Simmer gently to reduce to 1 1/2 cups. Add the zest in the last few minutes of simmering.

　　

Step 5

Microwave the gelatin for 45 seconds or heat gently in a small saucepan until melted. Stir the gelatin into the reduced grapefruit juice along with the vanilla seeds. Strain and let cool to room temperature. Do not let set.

　　

Step 6

Pour in enough of the gelée to cover the grapefruit segments in their bowls halfway. Refrigerate until set or for up to 2 days.

　　

To Serve

Step 7

Thinly slice the tarragon lengthwise.

　　

Step 8

Top the gelée with a scoop of the ice cream. Garnish with some tarragon, a few brioche croutons, and a drizzle of the oil.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__