Grapefruit Brûlée.

Carefully slice the grapefruit horizontally, ensuring that you don't remove too much of the flesh from the top and bottom.

Using a knife, carefully peel the grapefruit, following its curve to ensure that no white pith remains on the fruit.

We carefully make incisions between the segments of the fruit and then extract only the fleshy pulp from each segment.

The remaining grapefruits are scooped out with a spoon to create empty grapefruit rinds that can be used as bowls.

Carefully fill the grapefruit halves with the grapefruit pulp and segmented pieces, arranging them attractively inside the scooped-out shells.

Sprinkle sugar evenly over the surface of the grapefruit.

Use a torch to caramelize the sugar until it turns brown and hardens (brûlée).

Once the sugar layer has solidified and become crispy, serve immediately.