Grapefruit Sorbet with Mango Grapefruit Compote

For the compote, bring water with sugar to a boil in a saucepan. Make open over medium heat for 10 min, then add the juice of one lemon and cool.

Remove the peel from the mangoes with a peeler or a sharp kitchen knife, first cut them into narrow slices from the stone and then into small diamonds. Remove the peel from the grapefruits like apples, completely removing the white, furry skin. Remove the grapefruit fillets between the separating skins with a sharp kitchen knife, reserving the juice. Add the mango rinds and grapefruit fillets with juice to the cooled syrup form and mix everything together. As a final step, pluck the mint leaves from the stems, cut into thin strips and stir in. For the sorbet, soak the gelatin in cold water. In a small saucepan, heat the sugar with half of the grapefruit juice and stir until melted. Gently squeeze the gelatin and fold it in, dripping wet. Then mix with the remaining grapefruit juice as well as the juice of one lemon and refrigerate for at least 1 hour or overnight. Place an appropriate number of dessert plates in the refrigerator to cool. Pour the prepared juice into an ice cream maker and freeze for 30-40 minutes until creamy. Transfer the sorbet mixture into a piping bag with a star nozzle and pipe onto the pre-chilled dessert plates. Serve the grapefruit sorbet with the mango grapefruit compote.

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