WARM RUBY RED GRAPEFRUIT; CANDIED POMELO, BERGAMOT HONEY
DURING THE WINTER, we are blessed with the most fragrant citrus. By baking the ruby red grapefruit, we bring a sweeter underlying tone to its natural bitterness, while bergamot honey adds a floral note. The segments are set on a smooth crème fraîche parfait and a moist and fruity mirliton biscuit. Pomelo rinds are candied slowly in the traditional method and bring a variation of tanginess. Use extra candied rinds to make other treats, such as dipped in chocolate, rolled in sugar, or mixed into cakes.