Red grapefruit soufflé and coulis, almond sorbet

For 8 people:
1 litre red grapefruit juice
2 further spoons of diced grapefruit segments
320g egg white (Approximately 11 eggs but must be a precise weight)
2 spoons of caster sugar
1 spoon of potato flour
1/2 l milk
1/2 l cream
150g caster sugar
200g fresh almonds

Keep 100g of the red grapefruit juice for the coulis.

Method:
In a pan, reduce the juice by 3/4 over a high heat then add one spoon of cold water to the potato flour and pour the mix onto the puree. Cook for 3 minutes on the hob and leave to cool.

Shortly before serving, pre-heat oven to 180°C. Whip egg whites, and add sugar until firm. Mix whipped egg whites into puree and add diced diced grapefruit segments. Pour the mixture into ramekins and cook for 6 minutes.
Serve straight away out of the oven, sprinkled with icing sugar.

Sorbet:
Bring milk, cream and sugar to the boil, take almond off the shelf, chop them roughly then dip them into the milk and cream to infuse for 1 hour.

Pass through fine sieve and then turn through an ice cream maker.

Serve:
A scoop of the sorbet on the side of the soufflé, with coulis in a jug

Tip - as this soufflé is based on fruits and does not incorporate egg yolks, there is no need to 'fold' the egg whites as there would be with a traditional soufflé

Suggested wine: 2000 Pinot Gris Vendanges Tardives, Marcel Deiss. Available from Les Caves de Pyrene