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Ruby Fool

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  • Makes: 4
  • Prep Time: 80 mins
  • Ready in: none
  • Print:
Ruby Fool

This recipe was our competition winner of the modern category of the Amateur Pudding Chef of the Year 2007. Thanks to Maureen Byrd for this delicious dessert ...


  • 2 large ruby grapefruit
  • 2tbsp golden caster sugar
  • 2tbsp water
  • 150ml carton double cream
  • 170g tube Carnation Condensed Milk
  • You will also need a baking sheet lined with baking parchment

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  1. Preheat the oven to 150°C, 300°F, Gas Mark 2.
  2. Pare the zest finely from both grapefruit. Put the sugar and water into a small saucepan and heat gently until just dissolved.
  3. Add the zest and simmer very gently for 5 minutes.
  4. Remove the zest from the syrup with a fork. Spread the zest out over the lined baking sheet, using two forks to separate the strands. Place in the oven for 10 - 15 minutes until crisp and dry. Leave to cool.
  5. Using a sharp knife, very carefully remove the pith from one of the grapefruit and cut out the segments. Cut the segments in half. Squeeze the juice from the remaining grapefruit.
  6. Whip the cream, condensed milk and grapefruit juice until thick and creamy.
  7. Gently fold in the grapefruit segments and spoon into four serving glasses.
  8. Top with the crystallised zest and chill for 1 hour before serving.

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