Frozen Grapefruit Mousse

Author: Canadian Living

This mousse can be made a few days ahead and popped into the freezer. Then unmould and garnish with fresh fruit for a pretty Mother's Day treat.

  • Portion size 8 servings

Ingredients

  • 2 large pink grapefruit
  • 2 tablespoons granulated sugar
  • 1/4 cup water
  • 1 envelope unflavoured gelatin
  • 6 egg yolks
  • 1 cup granulated sugar
  • 4 egg whites
  • 1 pinch cream of tartar
  • 1 1/2 cup whipping cream
Garnish:
  • 2 large pink grapefruit
  • 1/3 cup granulated sugar (approx)
  • 2 cups Strawberries (optional)

Method

With sharp knife, pare thin yellow rind from one of the grapefruit. Cut rind into toothpick-size julienne strips. Place strips in small saucepan and cover with generous quantity of cold water. Bring to simmer and cook, covered, until rind is tender, about 20 minutes; drain. Add 2 tbsp (25 mL) sugar and 1/4 cup (50 mL) water; simmer, stirring frequently, for about 4 minutes or until syrup has evaporated and strips are glazed. Transfer to waxed paper and, using fork, separate strips; let cool and set aside.

Meanwhile, using fine grater, remove about 1 tsp (5 mL) outer rind from remaining grapefruit; set aside. Squeeze 1 cup (250 mL) juice from grapefruit. Transfer 1/4 cup (50 mL) of the juice to small bowl; set remaining juice aside. Sprinkle gelatin into juice in bowl and set aside to soften.

In top of double boiler over simmering water or in heavy saucepan over very low heat, using electric mixer, beat egg yolks with 3/4 cup (175 mL) of the sugar until mixture is pale yellow and thick enough to mound when dropped from spoon, about 10 minutes. Add softened gelatin; stir until dissolved. Remove from heat and mix in reserved grapefruit juice and grated rind. Set pan in large heatproof bowl of ice cubes and water. Stir mixture frequently until cold and beginning to set. (It should have consistency of raw egg white.)

In separate bowl, beat egg whites until foamy; add cream of tartar and beat until soft peaks form. Gradually add remaining sugar, beating until firm glossy peaks form.

Whip cream and fold into cooled grapefruit mixture; fold in egg white mixture. Transfer to rinsed 8-cup (2 L) mould; cover and freeze until firm, at least 6 hours.

Garnish: Peel and section grapefruit. Mix with sugar and chill.

To serve, invert mould onto chilled serving plate; wrap with hot damp towels until mousse releases. Garnish top with candied rind and arrange drained grapefruit sections and strawberries around base.

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Frozen Grapefruit Mousse

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