Grapefruit Mousse Rachael Ray Recipes

CITRUS SALAD

Steps:

• Chop lettuce. Arrange lettuce on platter and top with pieces of grapefruit and orange.
• *To supreme fresh oranges and/or grapefruits instead, cut off ends then remove skin in strips working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit.
• Combine marmalade with 2 splashes of vinegar and stream in extra-virgin olive oil. Pour dressing over the salad and season with salt and pepper. Garnish platter with chopped or snipped chives.

GRAPEFRUIT MOUSSE

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.

GRAPEFRUIT MARGARITA

Steps:

• Combine all the ingredients in a pitcher and stir to combine. Pour over ice and serve.

GRAPEFRUIT MOUSSE

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.

BROILED, SPICED BROWN SUGAR GRAPEFRUIT HALVES

Steps:

• Preheat broiler.
• Arrange grapefruit halves on broiler pan. Combine sugar and grill seasoning and top grapefruits. Broil until sugar melts and becomes bubbly, about 4 minutes. Serve immediately.