Grapefruit Mousse - Rachael Ray
"From Every Day with Racael Ray Magazine"
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 grapefruit, juice and zest of, four 4-inch strips peel
- 6 tablespoons sugar
- 2 large egg yolks
- 1 cup marshmallow cream
- 1 cup heavy cream
- 1 tablespoon honey
directions
- 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.
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RECIPE SUBMITTED BY
I'm on a mission to produce home-maker type meals on a working girl's schedule!
When I was very young, my mother was a homemaker and would make these amazing meals that I'll never forget. From an early age I would browse her many cookbooks and always held an interest in the neat ideas and recipes I found. When I was older and sometimes home alone, I would find a recipe we had the ingredients for and try my hand at it. Often without permission, and often substituting things that did not go with the dish AT ALL, but a learning experience all the same. :)
