ingredients

2 grapefruits (yellow or pink)
500 g ricotta
250 g of shortbread
Cornflour
2 tbsp. to s. of flour
4 eggs "big" 4 yellow
120 g 80 g of sugar
2 tbsp. to s. thick cream
2 tbsp. to c. vanilla sugar

Equipment

1 mold of 21 x 30 cm
1 zester knife with small holes
Large width baking paper
1 hand whip
1 electric whisk

Steps

Step 1

Prepare the crust : take the grapefruit peel into filaments. Spread the pastry on a large sheet of baking paper. Paste on paper, line the mold. Sow in the bottom half of the filaments, press to embed. Fold the paper inside to hold the edges and cover the bottom. Place 10 minutes in the fridge, preheat the oven to 180 ° C (tea 4). Bake 10 min. Open the paper, rewind 3 min. Let cool.

2nd step

Prepare the cream : squeeze grapefruit juice: you need 25 cl. Put 2 tbsp. to s. Maizena's razors in the pan; dilute slowly with the juice while turning. Add egg yolks and 120 g sugar. Whisk continuously on low heat: the sugar melts, then the cream becomes thick and shiny. Add the zest by turning with a spoon.

Step 3

Finish, cook : put in the ricotta salad bowl, 80 g sugar, vanilla sugar, flour, 4 eggs, cream. Whip in smooth cream. Spread on the crust. Spread over the grapefruit cream by spoonfuls. Push them in a little. Then bake for 25 minutes at 170 ° C (tea 3-4). Let cool. Lift the paper with 4 hands to unmold.