TO FINISH
⅓ cup St-Germain liqueurb
1 pink grapefruit, supremed*To make the jelly, whisk together the milk, almond extract, water,
and sugar in a large saucepan over medium-high heat. Bring to a
boil, whisking every so often and watching carefully so it doesn’t
bubble up. Once you see active bubbles, whisk in the bloomed
gelatin and strain into a separate bowl. Pour into six 4-ounce
ramekins that have been prepared with cooking spray. Refrigerate
for 4 or 5 hours, until they’re set.
To make the candied fennel, place the sugar and water in a pot
and bring to a boil over medium heat to make a simple syrup,
stirring occasionally. Add the lemon juice, salt, and fennel and
simmer until the fennel is cooked through and soft, about 5
minutes. (Test by removing a piece of fennel to a plate, letting it
cool, and then tasting to see if it’s tender.) Allow to cool and then
strain, saving the syrup. Set the candied fennel aside.
Mix the syrup with the St-Germain and pour over the
grapefruit segments in a bowl.
To serve, run a knife around the edge of each ramekin and invert
onto a small soup plate or bowl. Surround each with the pink
grapefruit and a small amount of the syrup* and sprinkle with the
candied fennel and the fennel fronds.* St-Germain is made from elderflowers picked in the French