Citrus Gratin with Vanilla Ice Cream

For the gratin, whisk the egg yolks until creamy with 80 grams of sugar (approximately 3 ounces) and the marrow of 1 vanilla pod. Heat the mixture over a pan of hot water, stirring constantly. Remove from the heat and continue beating until the mixture is light, creamy and has cooled.

Whisk the cream until stiff and fold into the egg mixture.

For the caramel, peel the citrus fruits with a sharp knife and remove the pith. Detach the segments between the partitions and separate the membranes by hand. Collect any escaping juice.

Add the remaining sugar to a pan and caramelize. Deglaze with orange liqueur and citrus juice. Add the spices, the marrow of the second vanilla pod and the lime zest and boil until it thickens. Add the citrus segments and swirl gently to mix.

Remove the spices and distribute the fruits into 4 soup bowls. Pour the gratin over the fruits and brown under the broiler briefly.