Grapefruit Salad with Ice Cream
For the ice cream, heat the sugar with 0.1 liters of water (approximately 1/2 cup) to form a thick syrup.
Meanwhile, soak the gelatin in cold water, squeeze out the excess and dissolve in the hot syrup. Add the yogurt and the quark and mix well. Stir in the lemon juice, condensed milk and cream.
Freeze the mixture in an ice cream machine or transfer to a bowl, cover and place in the freezer, stirring every 30 minutes.
For the salad, heat the sugar with 0.1 liters of water (approximately 1/2 cup) to create a thick syrup.
Add the lime peel to a little water and bring to a boil. Remove the peel and stir the liquid into the syrup.
Peel the grapefruits, removing the pith. Cut out the segments and place in a shallow dish. Pour the syrup over and allow to cool.
Rinse the mint, shake dry and chop the leaves into thin strips.
Arrange the grapefruit segments in deep bowls along with a scoop of ice cream. Serve garnished with mint leaves.