Moroccan-Spiced Citrus Trifle with Ruby Grapefruit & Vodka Granita

img

By Team Studio Kitchen

We absolutely adore citrus season, and this recipe is a tribute to a relatively recent addition to Australia's citrus landscape: the ruby grapefruit, introduced in the 1990s. Like all citrus fruits, grapefruit is abundant in vitamin C, but what sets Ruby Reds apart is their high content of lycopene, an antioxidant renowned for its ability to combat free radicals that contribute to aging. It's lycopene that gives red grapefruit its wonderful distinctive hue. Moreover, Ruby Reds boast significantly higher levels of vitamin A compared to their white counterparts.

Our recipe marries a luxurious mandarin custard with a sweetly aromatic ras el hanout spice blend and zesty citrus, resulting in an explosion of flavours. The crowning glory? A ruby grapefruit and vodka granita that elevates this dessert to a decadently indulgent experience.

Ras el hanout, is a renowned spice blend originating from Tunisia, Algeria, and Morocco. Its name translates to "head of the shop" in Arabic, signifying a curated selection of the finest spices offered by the seller. This aromatic mixture is used to add depth and complexity to numerous savoury dishes, we’ve adapted our recipe for sweet bakes and desserts *

The sweet ras el hanout, the mandarin cream and the granita can all be made a day in advance, the mandarin cream will benefit from a day in the fridge. We recommend making the sponge on the day when it is absolutely at its best.

Time

5

hour

0

minutes

Degree of Difficulty

Medium

Save

0

Portions

6
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
7 ruby grapefruit, segmented

RUBY GRAPEFRUIT & VODKA GRANITA

250 ml ruby grapefruit juice
1tbsp caster sugar
1 ½tbsp vodka

SWEET RAS EL HANOUT*

¼tsp ground nutmeg
1tsp ground cardamom
1tsp vanilla sugar
½tsp freshly ground black pepper
1tsp ground cinnamon
¼tsp ground allspice

MANDARIN CUSTARD

500 ml thickened cream
1 mandarin, rind finely grated
½ vanilla bean, split, seeds scraped
120g egg yolks (approx. 6 yolks from large eggs)
130g caster sugar
½tsp Sweet ras el hanout

SPONGE

220g egg (approx. 4 large eggs) at room temperature
175g plain flour
45g unsalted butter, melted
1tsp sweet ras el hanout
1

Start by making the granita… Combine the ingredients until the sugar dissolves. Pour into a shallow dish and freeze for 4 hours until frozen at the edges. Use a fork to crush the granita when ready to serve.

 

2

To make sweet ras el hanout... combine all the ingredients and store in an airtight container until required.

 

3

To make the custard... place cream, mandarin rind, ½ teaspoon of the ras el hanout and vanilla seeds and bring to the boil. Set aside. Whisk egg yolks and sugar until pale. Strain infused cream onto egg mixture and whisk well. Return to pan and cook over low heat for 15-20 minutes, stirring constantly until the mixture thickens and coats the back of the spatula. (82 degrees ℃) Strain into a clean bowl and set over ice to rapidly reduce the temperature. When cool, cover and place in the refrigerator for 30 minutes until thickened.

 

4

To make the sponge…preheat oven to 170℃. Grease and line a 25 x 30cm Swiss roll pan.

Whisk the eggs and sugar until pale. Sift the flour and 1 tsp of sweet ras el hanout over the egg mixture and gently fold in. Pour the butter down the side of the bowl and carefully fold in. Pour the mix into the pan and bake for 18-20 minutes or until the sponge is baked and gently springs. Cover with a damp cloth to retain moisture. Set aside for 5 minutes then turn out onto a baking paper sprinkled with sugar. Roll up while warm. Cut into 12 slices.

 

5

To serve… layer sponge, grapefruit and custard in serving glasses. Top with the grapefruit granita and serve.

 

1
0 hours 0 minutes

Start by making the granita… Combine the ingredients until the sugar dissolves. Pour into a shallow dish and freeze for 4 hours until frozen at the edges. Use a fork to crush the granita when ready to serve.

2
0 hours 0 minutes

To make sweet ras el hanout... combine all the ingredients and store in an airtight container until required.

3
0 hours 0 minutes

To make the custard... place cream, mandarin rind, ½ teaspoon of the ras el hanout and vanilla seeds and bring to the boil. Set aside. Whisk egg yolks and sugar until pale. Strain infused cream onto egg mixture and whisk well. Return to pan and cook over low heat for 15-20 minutes, stirring constantly until the mixture thickens and coats the back of the spatula. (82 degrees ℃) Strain into a clean bowl and set over ice to rapidly reduce the temperature. When cool, cover and place in the refrigerator for 30 minutes until thickened.

4
0 hours 0 minutes

To make the sponge…preheat oven to 170℃. Grease and line a 25 x 30cm Swiss roll pan.

Whisk the eggs and sugar until pale. Sift the flour and 1 tsp of sweet ras el hanout over the egg mixture and gently fold in. Pour the butter down the side of the bowl and carefully fold in. Pour the mix into the pan and bake for 18-20 minutes or until the sponge is baked and gently springs. Cover with a damp cloth to retain moisture. Set aside for 5 minutes then turn out onto a baking paper sprinkled with sugar. Roll up while warm. Cut into 12 slices.

5
0 hours 0 minutes

To serve… layer sponge, grapefruit and custard in serving glasses. Top with the grapefruit granita and serve.

Recipe Tags citrus, mandarin, spice, trifle, vodka