Return to a little of colour today for a soft and acidulous dessert at the same time!

Easy to accomplish: no classical sillabub which casts down some.
All installation can be made ahead of time.
No blowtorch this time, it will be enough at the time of the dessert to cross the dish under the fair grillroom the time to melt sugared almonds!
This small individual gratin is made up of one classical vanilla confectioner's custard, lightened in the Chantilly cream and perfumed in the juice of grapefruit.
She is going to constitute the base.

Over some edges of red and yellow grapefruits peeled in lively.

They intersperse the whole of cracks of sugared almonds and the turn is played!

The recipe:
Confectioner's custard to be made the day before.
1/4 l of whole cool milk, 1/2 pod of vanilla cracked in two, 70 g of caster sugar, 3 yellow of eggs, 10g of flour, 10g of cornflour.
In hen's simple, scratch the seeds of vanilla on the yellow of eggs, add the sugar and whiten the mixture. Pour flours in rain without working too much. Boil the milk and the pod of vanilla, blend deeply the half with the contents of hen's simple, then pour the whole into the saucepan. Make thicken on the fire 1mn about. Clear out, put down a paper film on the cream to avoid the training of a rind. Get cold.
The gratin:
2 red grapefruits and 2 yellow, 100g of confectioner's custard, 50g of Chantilly cream, 10cl about [or a little less! It is necessary to judge in consistency] juice of grapefruit, 50g of crushed sugared almonds.
Incorporate to the confectioner the juice of fruits then add with caution the Chantilly cream.
Trim the bottom of small dishes with eggs with preparation, put down over 6 districts of fruits, intersperse sugared almonds, colour the surface in the grillroom.

Treat you!

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