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
CITRUS MOUSSE
This is fast and elegant--everyone always thinks it must be a complicated recipe but it's shamefully simple. I don't know why, but I always confess after serving it that it only took a few minutes to make. Either pour it into one bowl or individual serving dishes, and garnish with fresh fruit, such as strawberries or mandarin slices. Try it with pineapple or lime juice in place of the grapefruit, if you like!
Provided by CJASHEEHAN
Categories Desserts Mousse Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat together whipped topping and condensed milk. Gradually beat in lemon and grapefruit juices, until evenly blended.
- Pour the mousse into one bowl or divide it into individual serving dishes. Garnish with fruit, if desired.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 53.1 g, Cholesterol 16.7 mg, Fat 18.3 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 16.7 g, Sodium 65.2 mg, Sugar 41 g
WHITE CHOCOLATE MOUSSE FOR GRAPEFRUIT TORTE
Use this make our Poppy Seed Grapefruit Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 7 1/2 cups
Number Of Ingredients 4
Steps:
- Sprinkle gelatin over 1/3 cup water in a small bowl. Let soften 5 minutes.
- Bring 1 1/4 cups cream to a boil in a small saucepan over medium-high heat. Add gelatin mixture; stir until dissolved.
- Put chocolate into the bowl of a food processor. With machine running, carefully pour in hot cream mixture in a slow steady stream, and process until smooth. Transfer to a medium bowl, and cover with plastic wrap. Refrigerate until thick enough to hold ribbons, about 30 minutes. Stir until smooth.
- Whisk remaining 2 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture. Transfer 2 1/2 cups of the mousse to another medium bowl, and stir in zest. Mousses can be refrigerated, covered, up to 3 hours. Stir until smooth before using.
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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