Ile flotante with grapefruit photo

Ile flotante with grapefruit

by Inge Mersseman

persons: ±10


  • Grapefruit salad
  • Cream custard
  • Poached Italian meringue
  • Mint leaves and choux decoration


Grapefruit cream custard

  • 250g cream
  • 750g grapefruit juice
  • 1 vanilla pod (seeds only)
  • 10 egg yolks
  • 150g sugar
  • Salt

whip up the egg yolks and sugar to ribbon

in the meanwhile, bring to boil the cream, grapefruit juice and vanilla pods

pour a gulp of the boiling mixture on the ribbon, mix, and pour back this mass to the boiling cream and whip up to the boiling point while firmly whipping up (like sabayon)

remove from heat, keep whisking (to imbibe the remaining warmth from the bottom of the pot), pour in a bowl and put on ice to cool quickly

Grapefruit salad

  • 500g grapefruit segments
  • lemon (juice)
  • 50g sugar
  • anise star

defrost the grapefruit segments and separate the juice from the segments

bring to boil the lemon juice, grapefruit juice, sugar and anise star and pour half of this juice on the grapefruit segments

remove the anise star and put aside for a few hours to marinate

Poached Italian meringue

  • 500g sugar
  • 250g water
  • 250g egg white

bring to boil sugar and water

at a temperature of 115°C, start the kitchen aid, including the egg white at maximum speed, and add the sugar syrup of 121°C

keep stirring the egg white mixture for a few minutes at maximum speed, then continue on slower speed until lukewarm

in the meanwhile bring to boil a large, shallow cooking pot filled with water

after the water has boiled, lower the heat and add ‘quenelles’ of the egg whites and gently stir around with a spoon

deposit more quenelles gently into the water. Keep some distance between the quenelles to prevent them sticking together

cover the pot with a lid and put turn off the heat, leave the meringues to poach for approximately 10 minutes

remove the meringue balls out of the water very carefully and place them on a kitchen towel to dry


present in small decorative glasses

put the grapefruit segments on the bottom of the glasses

pour the cream custard over the grapefruit

cover with meringue

decorate with mint and choux decoration

Product used

Red grapefruit segments - Star Ruby
Red grapefruit segments - Star Ruby photo

packaging: 5 x 1 kg