1. To make the granita, put the grapefruit flesh, juice, sugar, freeze-dried raspberries and 50ml water in a blender and mix until smooth. Pour into a shallow non-reactive container and freeze for about 1 hour, until starting to harden around the edges, then scrape into granules with a fork every 30 minutes for 4 hours. Transfer to an airtight container and keep frozen for up to 5 days.

2. For the crème caramels, preheat the oven to 160˚C and grease eight 125ml ramekins.

Mix the sugar with 20ml water in a heavy-based saucepan. Place over low heat until the sugar dissolves and turns golden brown. Carefully (it will spit) add the grapefruit juice and swirl the pan to mix. Pour into the ramekins and place the ramekins in a large deep roasting tin. Whisk together the condensed milk, cream, milk, eggs, vanilla, grapefruit zest and salt and pour into the ramekins. Pour enough boiling water into the roasting tin to come halfway up the sides of the ramekins. Bake for 30 minutes, or until the crème caramels are set, but with a wobble. Remove the ramekins and leave to cool slightly, then refrigerate for at least 2 hours and up to 2 days.

3. To serve, dip the bases of the ramekins into hot water (if you have refrigerated overnight, you might not need to do this). Dry the bases (to avoid drips), then turn out onto plates, running a knife around the edge to loosen if necessary. Serve the crème caramels with the granita and fresh and freeze-dried raspberries.