Grapefruit is perhaps one of the most interesting citrus fruits to taste. It combines sweetness with light bitterness. It is delicious fresh, and you can also prepare various delicious desserts from it, such as mousses and soufflés.
Pick your recipe
You will need
-
- 1 kg of grapefruit;
- 1.5 kg of sugar;
- 5 tbsp starch or 10 tbsp. flour;
- 12 eggs;
- butter.
Instruction manual
1
Wash the grapefruits. In several places, pierce them to the pulp with a fork or knife. Put the fruits directly in the peel in a pot of cold water, bring to a boil and cook for 5 minutes. Drain and remove grapefruits.
2
Make syrup in a saucepan. To do this, mix sugar with water in a proportion of 3:10 and heat to a boil. Put there already boiled grapefruits. Bring the mass to a boil and cook the fruits in syrup for 40-50 minutes over medium heat. Then add another sugar, 1/3 of the previously taken amount. Cook until it is completely dissolved. Repeat the operation with sugar 2 more times. As a result, your fruit should soften and the syrup become thick.
3
Catch grapefruits from syrup. Cut them into 4 parts without removing the peel and fold them into a blender. Grind to a puree state. Combine the grapefruit puree with thickening starch and heat the mixture on the stove. Instead of starch, you can take 2 times more flour. Separate the whites from the yolks. Beat the whites separately, gradually adding sugar dissolved in water with it. Take it in the calculation of 1/2 cup for 3 protein. Mix the protein mass with grapefruit.
4
Lubricate the baking tins with butter. Fill them with the resulting mass. Place in an oven preheated to 180 ° C for 10 minutes. When baking, watch for the souffle - if the top starts to burn, reduce the heat and rearrange the baking tray with tins on the lower level of the oven. Cool the finished souffle a little and serve right in the tins.
note
Do not pour the syrup left over from cooking the grapefruit. Cut into it slices of orange or kumquat with peel and cook for about an hour. You will get an original confiture with a combination of several tastes. In the middle of cooking, try it. If the marmalade is too bitter, add water and add more sugar.
Useful advice
Start cooking soufflé just before serving. If guests come soon, the mass can be stored in the refrigerator, but not more than a day.