Ricotta and Yogurt Casserole with Grapefruit Marmalade

In a deep bowl, combine the ricotta, eggs, rice flour, sugar, salt, and vanilla sugar.

Mix until smooth.

Transfer into a parchment-lined baking dish.

Bake at 110 °C for 60 minutes. The mixture should set, but remain slightly jiggly while hot.

If desired, briefly flash under the broiler to create a golden crust.

Allow to cool until lukewarm.

In a saucepan, combine the grapefruit juice and sugar, and simmer over low heat until reduced to a thick syrup.

Add the diced grapefruit flesh, bring to a boil, and cook for another 5 minutes.

Remove from heat, let cool, and fold in the essential oil.

Transfer to a jar and store in the refrigerator.

Spoon a dollop of yogurt onto the bottom of a plate and top with a slice of casserole.