Monin Pink Grapefruit Syrup
Monin Pink Grapefruit Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
Grapefruits may be the product of an accidental cross between pomelos and oranges, but they have earned themselves a reputation for their bittersweet flavour which is zesty and refreshing and makes a delicious addition to both savoury and sweet dishes. Monin pink grapefruit syrup is the perfect way to add a zingy citrus twist to a range of drinks as well as both savoury and sweet dishes and the vibrant colour is an ideal addition to a range of beautiful desserts.
The grapefruits place in history
Sweet oranges and pomelos were both introduced to Barbados from Asia during the 17th century and although its not clear when the two managed to form a hybrid, it became known as the forbidden fruit shortly after it was discovered. The first documented occurrence of the fruit was made in 1750 by Rev Griffith Hughes, a Welsh clergyman who wrote The Natural History of Barbados and was the first to give the newly discovered hybrid a name. The grapefruit is also known as one of the Seven Wonders of Barbados.
The grapefruit found a home in Florida, where it has become hugely popular, when it was taken to the West Coast of the state by Count Odet Philippe in 1823. They were known as shaddocks or shattucks until around this point and it wasnt until the 1830s that botanists distinguished it as a separate fruit from the pomelo and gave it the Latin name Citrus Paradisi.
Kimball Atwood was one of the first pioneers of the citrus industry in the USA and he founded the Atwood Grapefruit Company towards the end of the 19th century. It quickly became the largest grapefruit plantation in the world, producing 80,000 boxes of fruit a year and it was on this plantation that the first pink grapefruit was discovered in 1906.
Grapefruit trees are usually around 6 metres tall with white flowers and can produce large numbers of fruit every season. The grape part of the name grapefruit comes from the way they grow on trees, in clusters which look a lot like bunches of grapes. The flesh of the fruit can come in a variety of different colours and in 1929 the first patent was issued on a grapefruit for the Ruby Red strain.
Today, China is the largest producer of both grapefruit and pomelo, producing nearly half of the worldwide total, with the United States and Mexico coming in at second and third.
Grapefruit the great fruit
Most people recognise grapefruit as an excellent source of vitamin C, but eating them can also help to lower cholesterol and the pink and red varieties are also rich in the antioxidant lycopene. It is also thought to have medicinal properties and scientists are investigating the potential use of grapefruit as a way of making cancer treatments more efficient.
Grapefruit is used in a number of popular dishes around the world. In Costa Rica, they are often cooked to reduce the sourness and eaten as sweets or filled with dulce de leche to make a dessert known as toronja renella which literally translates as stuffed grapefruit. Grapefruit juice is a popular drink in Haiti where they also use the fruit to make jam. In the UK, of course, the traditional method of eating grapefruit sees them sliced in half and eaten with a sprinkling of sugar on the top to offset the sourness and there are even special knives and spoons with serrated edges to make it easier to enjoy the fruit in all its natural glory.
Grapefruit is hugely versatile and is widely used in salads and other savoury dishes as well as in dessert and drinks. This grapefruit crème brûlée is a tasty way to combine the delicious zing of grapefruit with the sugary sweetness of this traditional dessert. The secret is to ensure that the mixture doesnt boil to ensure a smooth, creamy custard.
Pink Grapefruit Crème Brûlée
You will need:
For the custard:
700ml of double cream
115g of sugar
6 large egg yolks
35ml of pink grapefruit syrup
A pinch of salt
Zest of one pink grapefruit
For the topping:
75g of sugar
Grapefruit segments and blueberries
200ml of double cream
Whipped cream dispenser
50ml of pink grapefruit syrup
1. Preheat the oven to 150°C, boil a kettle full of water and place 6 ramekins into a roasting pan
2. Heat the cream and two-thirds of the sugar in a small saucepan over a medium heat until you see bubbles around the edges, keeping a close eye on it to ensure it doesnt boil
3. Whisk the egg yolks, grapefruit syrup, salt and remaining sugar together until smooth, then slowly ladle the hot cream mixture into the egg mixture, mixing well in between spoonfuls
4. Strain the mixture through a fine mesh sieve to remove lumps, then add the grapefruit zest
5. Divide the custard between the ramekins and add boiling water until it comes half-way up the sides of the ramekins before placing in the oven for 35 40 minutes
6. The custard is set when it is firm at the edges and still wobbly in the middle and at this point they should be removed carefully with tongs and placed on a rack to cool, then cover with clingfilm and place in the fridge for at least 30 minutes.
7. Before serving, sprinkle a teaspoon of sugar over each custard and caramelise with a blowtorch until the sugar bubbles and the top has turned brown.
8. To make the whipped cream, put the cream and remaining Monin grapefruit syrup in a whipped cream dispenser, and screw shut. Screw a cream charger onto the device, and shake thoroughly to create a light, fluffy mixture.
9. Squirt a generous swirl of whipped cream onto the top of the crème brûlée and decorate with the grapefruit segments and blueberries.
This recipe is a great way to add a new flavour to the creamy deliciousness of a crème brûlée, and the pink grapefruit infused syrup makes this a deliciously decadent dessert.