PINK GRAPEFRUIT AND ORANGE TERRINE
Steps:
- Peel and section the fruit into a bowl, squeezing out all of the juice. Measure out 3/4 cup/175 ml of juice and put it in a saucepan with the wine. Add the sugar and heat to dissolve. Pour 1/4 cup/60 ml of the liquid into a bowl and soften the gelatin for a minute. Return it to the pan. Stir to dissolve, and boil 2 minutes. Cool completely.
- Line a 1 quart/1 liter terrine or glass loaf pan with plastic wrap, leaving enough overhang to cover the terrine afterwards. Arrange the fruit sections decoratively in the terrine. Pour the liquid over. Chill the terrine, covered, until firm, at least 4 hours and up to 2 days. Garnish with mint sprigs or candied orange zest.
SPARKLING GRAPEFRUIT PIE
I use Indian River pink grapefruit. Serve with whipped cream.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes
Time P1DT4h30m
Yield 8
Number Of Ingredients 6
Steps:
- Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)
- Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.
- Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.
Nutrition Facts : Calories 235 calories, Carbohydrate 46.3 g, Fat 5.4 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 1.7 g, Sodium 145.2 mg, Sugar 31.2 g
PINK GRAPEFRUIT MARSHMALLOWS
Provided by Kemp Minifie
Categories Candy Food Processor Mixer Citrus Fruit Easter Grapefruit Shower Edible Gift Candy Thermometer Advance Prep Required
Yield Makes 64 marshmallows
Number Of Ingredients 10
Steps:
- Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
- Using a vegetable peeler, remove the zest from the grapefruit in strips then use a small sharp knife to remove any white pith from the undersides of the zest. Reserve the grapefruit. Finely chop the zest then transfer to the bowl of a food processor and add the granulated sugar. Process until the zest is finely ground, 1 to 2 minutes.
- Squeeze and strain enough juice from the grapefruit to measure 1/2 cup and transfer to the bowl of a stand mixer fitted with the whisk attachment. Add 2 tablespoons water, then sprinkle gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with the grapefruit juice and water. Let soften while you make the sugar syrup.
- In a heavy 3- to 4-quart saucepan, combine the zest-sugar mixture with the corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove from heat and let stand briefly to let bubbles dissipate slightly.
- With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the food coloring, adding more for a darker pink color.
- Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
- Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.
PINK GRAPEFRUIT SORBET
This refreshing dessert is made by blending unflavored gelatin, raspberry jam, sugar, fresh pink grapefruit sections and juice into an icy treat.
Provided by My Food and Family
Categories Home
Time 5h20m
Yield Makes 8 (1/2-cup) servings.
Number Of Ingredients 6
Steps:
- Mix gelatine and sugar in small saucepan. Add water and jam; mix well. Let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring occasionally. Set aside.
- Place grapefruit sections and juice in blender container; cover. Blend on low speed 30 seconds. Add gelatine mixture; cover. Blend until smooth. Pour into 9-inch square pan.
- Freeze 2 to 3 hours or until almost solid. Stir well. Return to freezer; freeze an additional 2 hours or until firm. Let stand at room temperature for 5 to 10 minutes to soften slightly before serving.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
More about "pink grapefruit gelatin recipes"
HOMEMADE FRESH GRAPEFRUIT OR POMEGRANATE ‘JELLO’ - THE …
From theviewfromgreatisland.com
3.5/5 (74)Category Dessert, SnackCuisine AmericanCalories 62 per serving
- For the grapefruit jello ~ sprinkle the gelatin over 1 cup of the grapefruit juice, m.ix and let sit to soften, about 5 minutes.
- Heat the water and sugar together, stirring to dissolve the sugar, until the water comes to a simmer.
PINK GRAPEFRUIT JELLIES - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
Estimated Reading Time 3 mins
PINK GRAPEFRUIT JELLY - HOMEMADE LOW FAT DESSERT RECIPE
From maisoncupcake.com
Estimated Reading Time 3 minsTotal Time 12 hrs 15 mins
GRAPEFRUIT JELLO - HOMEMADE SPARKLING GRAPEFRUIT JELLO
From runningtothekitchen.com
PINK GRAPEFRUIT JELLIES - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
PINK GRAPEFRUIT CAKE | THE CAKE BLOG
From thecakeblog.com
PINK GRAPEFRUIT GELATIN - MEALPLANNERPRO.COM
From mealplannerpro.com
GRANDMA PORTER’S LIME JELL-O WITH AVOCADO & GRAPEFRUIT
From midcenturymenu.com
27 GRAPEFRUIT RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
PINK GRAPEFRUIT GELATIN | RECIPE | GRAPEFRUIT RECIPES ... - PINTEREST
From pinterest.com
PINK GRAPEFRUIT GRANITA RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRAPEFRUIT GELATIN - HOMESPUN SEASONAL LIVING
From homespunseasonalliving.com
PALOMA RECIPE WITH GRAPEFRUIT FOAM - AMAZING FOOD MADE EASY
From amazingfoodmadeeasy.com
PINK GRAPEFRUIT SPARKLERS GELATIN DESSERT RECIPE
From twoclassychics.com
PINK-GRAPEFRUIT GELATIN - BIGOVEN
From bigoven.com
PINK-GRAPEFRUIT GELATIN - MEALSTEPS
From mealsteps.com
PINK GREYHOUND JELLO SHOTS RECIPE | IOWA LEGENDARY RYE
From iowalegendaryrye.com
GRAPEFRUIT TERRINE | SAVEUR
From saveur.com
You'll also love