Best Grapefruit Mousse Recipes

White Chocolate Mousse for Grapefruit Torte image

Provided by Martha Stewart

Yield Makes 7 1/2 cups

Number Of Ingredients 4

2 1/4 teaspoons unflavored gelatin
3 3/4 cups heavy cream
18 ounces white chocolate, finely chopped
1 tablespoon finely grated Ruby Red grapefruit zest (from 1 grapefruit)

Steps:

Sprinkle gelatin over 1/3 cup water in a small bowl. Let soften 5 minutes.
Bring 1 1/4 cups cream to a boil in a small saucepan over medium-high heat. Add gelatin mixture; stir until dissolved.
Put chocolate into the bowl of a food processor. With machine running, carefully pour in hot cream mixture in a slow steady stream, and process until smooth. Transfer to a medium bowl, and cover with plastic wrap. Refrigerate until thick enough to hold ribbons, about 30 minutes. Stir until smooth.
Whisk remaining 2 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture. Transfer 2 1/2 cups of the mousse to another medium bowl, and stir in zest. Mousses can be refrigerated, covered, up to 3 hours. Stir until smooth before using.

Grapefruit Mousse image

Provided by Food Network Kitchen

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 0

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.

Grapefruit Mousse image

Provided by Marlitt

Categories Dessert

Time 5h

Yield 4 serving(s)

Number Of Ingredients 9

2 red grapefruits
4 sheets gelatin
1 lime
1/2 cup Quark or 1/2 cup ricotta cheese
2 -3 tablespoons honey
1 cup whipping cream
2 tablespoons vanilla sugar
3 tablespoons water
3 egg whites

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.