Grapefruit marinated in whisky with lime and coconut jelly and Carambars Recipe

Grapefruit marinated in whisky served on top of a lime and coconut jelly and garnished with Carambar chips.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the jelly
  • Lime(s) : 1 whole
  • Water : 500 ml
  • Caster sugar : 100 g
  • Malibu : 40 ml
  • Agar agar : 2 g
  • For the garnish(es)
  • Florida grapefruit : 3 whole
  • Whisky : 30 ml
  • Caster sugar : 45 g
  • For the rest of the recipe
  • Toffee sweet(s) : 6 whole
Method
  • 1. FOR THE LIME AND COCONUT JELLY

    Place the water, sugar, Malibu liqueur and the agar-agar in a saucepan then add the lime juice. Bring to the boil, whisking constantly.
    Pour the jelly into a mould and allow to set in the fridge for at least 30 minutes.

  • 2. FOR THE GRAPEFRUIT MARINATED IN WHISKY

    Peel the grapefruits, making sure to remove all of the pith then cut each segment in 2. Place the segments in a bowl, add the whisky and the sugar. Allow to marinate for at least 10 minutes.

  • 3. FOR THE CARAMBAR CHIPS

    Preheat the oven to 180°C.
    Remove the Carambar toffees from their wrappers and place on a baking sheet. Transfer to the oven and cook for 10 minutes. Make sure to leave a little space between each Carambar as they will spread out when cooked.

Chef's tip

«Make the jelly a day in advance to make sure that it is well set. The longer you marinate your grapefruit for, the stronger the whisky flavour will be.»

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