Grapefruit Mousse

Recipe from Anastacia Brown

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Cooking time: 30 min

Servings 4

Grapefruit mousse is a delightful treat because of its distinct combination of tastes and textures. The tartness of the grapefruit juice is matched by the sweetness of the sugar, producing a delightful taste. Furthermore, the vibrant pink color of the mousse is aesthetically pleasing.

Grapefruit

1 piece
Lemon juice

2 tsp.
Heavy cream

4 oz.
Gelatin

2 tsp.
Sugar

2,5 oz.
Cold water

2 tbsp.

Calories

256 kcal
Protein

14 g
Fat

6 g
Carbohydrates

21 g

The most important ingredient is grapefruit juice. Before juicing a grapefruit, roll it on the counter to soften and then cut it in half. Utilize a wooden tool or a fork and push it into the flesh, twisting it until all the juice has been squeezed.
In a small saucepan, warm the grapefruit juice, sugar and lemon juice over medium heat, stirring until the sugar has been dissolved.
In a separate bowl, mix the water and gelatin until well combined. Let it sit for about 5 minutes until it has thickened.
In a pan, add the gelatin and grapefruit juice. Place it on medium heat. Stir the gelatin mixture into the grapefruit juice mixture until it has completely dissolved. Then, remove the mixture from the heat and let it cool completely before using.
In a large bowl, beat the heavy cream until it forms stiff peaks. Gently fold the cooled grapefruit mixture into the whipped cream until well combined.
Pour the mixture into individual serving glasses or a large bowl. Cover and refrigerate for at least 2 hours, or until set. Garnish with grapefruit slices after serving chilled.

Use a good quality gelatin. Use a high-quality unflavored gelatin to ensure the mousse sets properly and has a smooth texture.
Gently combine the grapefruit mixture and the whipped cream by folding them together, taking care not to mix too vigorously. This will help keep the mousse light and fluffy, rather than dense and heavy.