Granité disc of blueberry and white grapefruit

Place the sugar, 1/3 of the white wine and lemon juice together in a saucepan and heat until the sugar dissolves.

Then add the rest of the white wine and divide the mixture in half by weight.

Then add the white grapefruit juice to one half, and the blueberry coulis to the other half.

Use a hand blender to mix in equal amounts of xanthan gum with both mixtures.

First pour the white grapefruit base into a flat mould in the desired proportion. Then pour the blueberry base into the mould with it. Mix together lightly so that it keeps a marbled effect.

Freeze in the blast chiller until super-hard.

Remove from the mould with gloves on and place between cling film in the freezer until use.