- 3 pink grapefruits
- 2 eggs
- 100g cane sugar plus extra for caramelising
- 150g finely grated almonds
- 200ml whipping cream
- 1 tablespoon orange blossom water
- ½ vanilla pod
- black pepper
Preheat the oven to 180°C.
Grease a tagine base with butter.
Cut a round piece of peel off the top and bottom of the grapefruits and then cut the peel around the fruit in order to remove it. With a sharp knife, segment the fruit. Arrange the grapefruit segments in fan shape in the buttered tagine base.
In a mixing bowl, beat the eggs with the cane sugar into a light and fluffy mixture. Stir the grated almonds, the whipping cream and the orange blossom water into the egg mixture. Cut the half vanilla pod open lengthwise and scrape out the seeds. Mix them into the egg mixture. Grind a dash of pepper on top.
Pour the egg mixture over the grapefruit fillets. Place the lid on the tagine and put it in the oven for 30 minutes.
Remove the lid from the tagine, sprinkle a thin layer of cane sugar over the mixture, place under a hot grill and caramelise.
Enjoy this dessert warm or cold.