Frothy grapefruit mousse
From the one star french chef Patrick Asfaux
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Cooking time :
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Cooking time :
Total time :
Serves 6 :
- 3 pink grapefruits
- 2 yellow lemons
- 230 gr (half a pound) of fromage frais (30 to 40% fat)
- 6 sheets of gelatine
- 80 gr of sugar
- 3 egg whites
Progression
Place the sheets of gelatine to soak into some warm water, then leave them to drip before melting them with two spoonfulls of boiling milk. Mix well.
Peel the lemons and the grapefruits taking care not to leave any of the "white skin", then take the flesh out one slice at a time, remove the pips and cut into big dices.
Mix the fromage frais and the sugar for 15 seconds in a blender or a mixer, add the gelatine and mix for five more seconds before pouring the mixture into a big bowl.
Whip up the whites till they are firm, then mix them with your grapefruit cream by "lifting" it gently.
Fill 6 bowls or large glasses with the "Frothy" and place them in the fridge for 6 hours before serving. You can decorate them with a strawberry and a mint leaf.
The ideal dessert after a big meal.
Peel the lemons and the grapefruits taking care not to leave any of the "white skin", then take the flesh out one slice at a time, remove the pips and cut into big dices.
Mix the fromage frais and the sugar for 15 seconds in a blender or a mixer, add the gelatine and mix for five more seconds before pouring the mixture into a big bowl.
Whip up the whites till they are firm, then mix them with your grapefruit cream by "lifting" it gently.
Fill 6 bowls or large glasses with the "Frothy" and place them in the fridge for 6 hours before serving. You can decorate them with a strawberry and a mint leaf.
The ideal dessert after a big meal.
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