Colin Cowie uses Floridian flavors in this Miami-inspired dessert. Scoop and serve to dinner guests on a warm summer night.
Servings: Serves 8
- 1 red or pink grapefruit
- 2 medium navel oranges
- 6 individual meringue shells
- 1 pint passion-fruit or other fruit sorbet
Cut a thin slice off the top and bottom of the grapefruit. Using a paring knife, remove the peel and white pith, turning the fruit as you cut. Holding the fruit over a bowl, cut between the membrane to release the fruit segments. Reserve the fruit. Repeat with the oranges.
Arrange the meringue shells on dessert plates. Place a scoop of sorbet in each shell. Garnish the plates with the grapefruit and orange segments.