By Chef Eric Trochon

Shortbread with Grapefruit Cream and Fresh Pomelo Pulp

A little inspiration for your kitchen

By Chef Eric Trochon

20 min
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Ingredients (12 Servings)

Shortbread Dough:

100 g egg yolks
210 g (1 cup) sugar
480 g softened butter
10 g (2 teaspoons) sea salt
600 g (4 3/4 cups) flour
22 g (2 tablespoons) baking powder
1 teaspoon powdered ginger
150 g (1 ½ cups) almond powder

Grapefruit Cream:

100 g (1/3 cup plus 2 tablespoons) grapefruit juice
100 g (1/3 cup plus 2 tablespoons) lemon juice
200 g (1 cup) sugar
5 eggs
15 g (2 tablespoons) custard powder (or corn starch with 1 packet vanilla sugar).
3 sheets of gelatine softened in a bowl of ice water, or 1 ½ teaspoons powdered
150 g butter

Grapefruit Syrup:

1 Pomelo (Chinese grapefruit)
200 g (3/4 cup) mineral water
100 g (1/2 cup) granulated sugar
1 lime



Sift the flour and baking powder together. In large bowl, whip the egg yolks, salt and sugar together. Add the softened butter. Whip again, then add the flour/baking powder and ginger powder, mix well. Add the almond powder and knead until smooth and thoroughly mixed. Roll the dough between 2 sheets of baking parchment to a 1/5 po (0.5 cm) thickness. Place in the freezer until firm. Using a charlotte mould cut the dough into rounds and place directly onto a greased baking sheet.


Peel the pomelo, separate the segments. Set aside.

Grapefruit Cream:

Peel the grapefruit, reserving the zest. Squeeze the juice into a bowl. Combine the grapefruit juice, lemon juice and sugar. Incorporate the eggs, custard powder (or corn starch) and vanilla. Heat in a saucepan over low heat, whisking constantly, until boiling, then continue cooking for 5 min. Stir in the butter and softened gelatine, transfer to a glass bowl, cover with plastic film and refrigerate until cooled. When cold, remove and whisk for 2 min until smooth. Place in a pastry bag, and keep cold.


Preheat the oven to 320°F (160°C). Bake the shortbread for 15 min until lightly browned. Transfer to a rack to cool.

Candied grapefruit zest:

Cut the grapefruit zest into thin, juliennes strips, soak in cold water, then bring to boil and drain.


In a medium saucepan, combine the water and sugar and bring to a boil. Add the blanched grapefruit zest, and simmer over very low heat for 30 min. Remove from the heat and let cool in the syrup.


Place a round of shortbread on each serving plate, pipe out the grapefruit cream evenly with uniform peaks. Garnish the top with the pomelo segments. Decorate with candied grapefruit zest and fresh grated lime zest. Dot beads of grapefruit syrup around the shortbread to decorate.

Shortbread with Grapefruit Cream and Fresh Pomelo Pulp.
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