– Mousse: add the milk to the tangerine juice and bring to the boil, stirring. Beat the yolks with the sugar, pour in the hot mixture, beating. Add the dissolved gelatin and warm up until thick, stirring. Cool and whip.

– Cut out a ring from the biscuit and put it into a baking pan.

– Peel and segment the grapefruit, put in a deep-freezer for a while.

– Add Chantilly to the Anglais crème and combine with the mousse.

– Fill the baking pan with the mousse, coat with the fruit jelly, put the grapefruit segments in the middle. Cool.

– Decorate with the caramel, cape gooseberries and white chocolate.