GRAPEFRUIT MOUSSE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut the peel and pith from 1 pink grapefruit with a paring knife, then cut into segments and chop. Whip 1 1/2 cups heavy cream with 6 tablespoons sugar and 1 tablespoon Campari until soft peaks form. Fold in the grapefruit. Divide among bowls.
BROILED, SPICED BROWN SUGAR GRAPEFRUIT HALVES
Provided by Rachael Ray : Food Network
Categories dessert
Time 6m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat broiler.
- Arrange grapefruit halves on broiler pan. Combine sugar and grill seasoning and top grapefruits. Broil until sugar melts and becomes bubbly, about 4 minutes. Serve immediately.
GRAPEFRUIT MARGARITA
Provided by Rachael Ray : Food Network
Categories beverage
Time 2m
Yield 4 cocktails
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a pitcher and stir to combine. Pour over ice and serve.
GRAPEFRUIT MOUSSE
This is something a little different it is not very sweet but very refreshing. You would have to like grapefruit to enjoy this. The cooking time includes refrigeration time.
Provided by Marlitt
Categories Dessert
Time 5h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel or cut the skin off one grapefruit so that there is none of the white inner skin on the fruit.
- Then section the grapefruit and take the meat out of eat individual section, discard the membrane ( try to take out in one piece if possible), put on a small plate and set aside.
- Soften the geletin in a bowl of cold water.
- Wash the lime well under hot water.
- With a zester try to zest long thin stips off the skin off the lime (or use a knife, to be used to decorate the dish).
- Juice the lime and the second grapefuit into a medium bowl.
- Add the quark and honey and mix well.
- Whip the cream and vanilla sugar, fold into the cheese mixture.
- Take the softened gelatin out of the water and put into a small pot with 3 tbsps water and heat until gelatin is desolved.
- Pour the gelatin into the grapefruit cream mixture stir well.
- Then refrigerate for 10-15 minute to slightly gelled.
- In the meantime beat the egg whites to form stiff peaks.
- Take the grapefruit cream out of the fridge and fold the egg white foam into the mixture.
- Rinse 4 jelly molds or coffee cups with cold water.
- Pour the mixture into jelly molds.
- Put the molds into the fridge for 4 hours until set.
- To serve, demold the mousse onto serving dishes and decorate with the set aside grapefruit and lime zest.
- Enjoy.
Nutrition Facts : Calories 306.8, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.5, Sodium 64.7, Carbohydrate 25.4, Fiber 2.5, Sugar 17.6, Protein 5
GRAPEFRUIT MOUSSE - RACHAEL RAY
Make and share this Grapefruit Mousse - Rachael Ray recipe from Food.com.
Provided by pewpew1982
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, bring the grapefruit juice, 2 peel strips and the sugar to a boil, stirring, until the sugar is dissolved and the liquid is reduced by half, 8 minutes. Remove from the heat.
- In a medium bowl, whisk the egg yolks, then whisk in half of the hot grapefruit syrup, pouring in a slow, steady stream. Whisk the yolks into the remaining grapefruit syrup and cook, whisking, over low heat just until thickened, 2 to 3 minutes. Immediately strain into a small bowl set in a larger bowl of ice water and let cool. Discard the peel strips.
- In a medium bowl, stir the marshmallow cream until smooth, then fold into the grapefruit mixture.
- Using an electric mixer, whip the heavy cream and honey on high speed until soft peaks form, 2 to 3 minutes. Fold the whipped cream into the grapefruit-marshmallow mixture.
- Spoon the mousse into dessert cups and refrigerate for 2 hours. Cut the remaining 2 peel strips into slivers and sprinkle on the mousse before serving.
Nutrition Facts : Calories 348.8, Fat 16.3, SaturatedFat 9.7, Cholesterol 124.3, Sodium 48.2, Carbohydrate 49.9, Sugar 33.2, Protein 2.3
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