Ingredients

Features

Description

Clear all citrus peel. Divide into wedges and remove the interior of the film. Keep with the fruit over a bowl to collect the juice. Squeeze the juice from the peel and cut pieces of film. Arrange the pieces of fruit on a tray and put 1 hour in the refrigerator.

Soak gelatin in cold water. Half of the sugar syrup to a boil and remove from heat, then dissolve gelatin in it. Add 200 ml of squeezed citrus juice. Lay slices of grapefruit and oranges on the bottom of the bread pan or terrine, pour a mixture of gelatin and sugar syrup and place in the refrigerator overnight.

To make the coulis, passion fruit cut in half, spoon scraping the pulp and seeds directly into sugar syrup. Put in the refrigerator. Before serving, remove the jelly form. To do this, dip it for 2 seconds in hot water, turn it upside down over the board and gently shake. Then cut the jelly into slices and arrange on a platter.

Serve, sprinkled with coolies.

Interview with Gordon Ramsay

Translated by site: wday.ru