Recipe of the week: Grapefruit souffle

It's been a while since I posted a recipe. To be perfectly honest, I haven't been baking my trademark scrumptious treats as often (but I have been losing weight, so the sacrifice is worth it). Anyhoo, as far as scrumptious treats go, this seems *relatively* harmless (no flour or butter). The recipe is from Gourmet Traveller, March 2006.

- 500ml (about 3 fruit) grapefruit juice, strained, skins reserved
- Finely grated rind of one grapefruit
- 200g caster (superfine) sugar
- 30g cornflour
- 4 egg whites
- Icing sugar for dusting
- Sorbet to serve

Combine juice, rind and 100g sugar in a saucepan on a medium heat. Bring to boil, reduce to low-medium and simmer for 10 minutes. Combine cornflour with 2 tbsp cold water and mix until smooth, then whisk into juice mixture and continue whisking until it thickens. Remove from heat, transfer to electric mixer, whisk at high speed until cool and then refrigerate.

Remove any pith or flesh from the grapefruit shells. Grease with butter and dust with a little caster sugar, shaking out excess. Beat egg whites until soft peaks form, then gradually add the other 100g of sugar. Keep whisking until peaks become stiff.

Remove grapefruit mix from fridge, stir to soften and gently fold in meringue in 2 batches. Spoon the mix into your skins and level the top with a palette knife. Bake at 180 C for 10-15 minutes / until puffed and golden. Serve immediately, with sorbet on the side.
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