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.
PALOMAS
Steps:
- Combine 1/4 cup sugar and 1/2 cup salt on a small plate. Run a wedge of grapefruit around the rim of 4 glasses to moisten the rims. Lightly dip the rims in the sugar mixture and set aside to dry.
- Combine the grapefruit juice, tequila, lime juice, sugar syrup, and a pinch of salt together in a pitcher. Fill a cocktail shaker 1/2 full with ice and pour in the drink mixture. Shake the cocktail shaker for 30 seconds to chill and dilute the drink. Pour into the 4 prepared glasses, add a few ice cubes, and a wedge of grapefruit and serve ice cold.
- To make sugar syrup, combine 1 cup sugar and 1 cup water in a small saucepan and bring to a boil over medium heat. Cook until the mixture is clear. Cool and refrigerate indefinitely.
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
GRAPEFRUIT FLUFF
This recipe first came to The Times in 1941, published under the rather humdrum title "Grapefruit Dessert," only to be revived in 2010, as part of Amanda Hesser's Recipe Redux column. Adapted from Maurice Gonneau, the executive chef at the Park Lane and the Chatham in New York City, this recipe is whipped up with just a few items you may already have on hand: egg whites, sugar, grapefruits, and a bit of brandy. The end result is, Hesser wrote, "the love child of broiled grapefruit and baked Alaska," a dish "as joyful as it is unexpected." A photo accompanying the column bears an enticement, and a mild warning: "This dessert is best served to good friends with an appreciation for weird and delicious treats." Find those friends, and you have a dish worth sharing.
Provided by Amanda Hesser
Categories easy, dessert
Time 1h15m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Halve the grapefruits. Using a small, sharp paring knife or one of those nifty grapefruit knives, remove the grapefruit segments and place them in a bowl. Gently remove the membrane from the grapefruits and discard it. You should be left with 4 hollowed-out grapefruit halves. Reserve them.
- Pour the brandy over the grapefruit segments and chill for 1 hour.
- When ready to serve, heat the broiler and arrange an oven rack about 6 inches from the heating element. In a mixer fitted with a whisk or by hand, whip the egg whites with a pinch of salt until foamy, then gradually add the sugar, beating until the whites are firm and shiny.
- Spoon the grapefruit segments into the grapefruit halves. Put a layer of ice in a baking pan and arrange the grapefruit halves on top. (This helps steady them and also keeps the cool part cool.) Add a large scoop of ice cream to each, then flatten the ice cream to make room for the meringue. Dollop the meringue on top. Place under the broiler and toast until the meringue is hazelnut brown, about 1 minute. Transfer the grapefruits to shallow bowls and serve.
FRUIT MOUSSE
Steps:
- Soak the gelatin sheets in cold water for several minutes and blend your fruit into a purée.
- Heat half of the fruit purée with the sugar, wring out the gelatin sheets and add them to the heated fruit pulp to dissolve them.
- Pour the thickened purée into the remaining purée. The temperature of the mixture should be around 80 F (27 C).
- Whip the cream until firm.
- Mix the whipped cream and the fruit pulp, delicately, with your spatula using an upward motion.
- Keep chilled until you're ready to build your entremets.
- Dish your mousse into cups to treat your friends.
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