Grapefruit Mousse Recipes

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.

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.

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.

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.

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.