Grapefruit Mousse Recipes

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:

• Preheat the broiler.
• Cut each grapefruit in half and gently separate the sections from the membrane by cutting around each section with a paring knife, keeping the grapefruit intact. Place the grapefruit halves cut side up on a baking sheet. Drizzle 1 teaspoon of honey over each half and sprinkle evenly with the brown sugar.
• Place grapefruit under broiler and brown well, about 3 minutes. Remove grapefruit and sprinkle with the crystallized ginger and coconut if desired. Serve warm.

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.

Steps:

• Using a sharp knife, cut off tops and bottoms of grapefruits and oranges. Cut away peel, pith, and outer membranes; cut fruit segments from membranes, collecting juice and segments in bowl. Squeeze juice from membranes before discarding.
• Drain grapefruit and orange segments, reserving juice. Place each candied grapefruit bowl in a glass; fill with citrus segments. Pour champagne over each; garnish with grapefruit chips. Serve reserved juice in glasses with breakfast.