Grapefruit mousse

Name: Grapefruit mousse
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 pink grapefruits; 2 sheets Gelatine; 150 g Edible quark (20% fat); 2 TABLESPOONS Honey; 150 g Whipped cream; 2 Protein (size M); 2 TABLESPOONS Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 pink grapefruits
2 sheets Gelatine
150 g Edible quark (20% fat)
2 TABLESPOONS Honey
150 g Whipped cream
2 Protein (size M)
2 TABLESPOONS Icing sugar
7-10 Tbsp Lemon balm

Directions

1
Halve 3 grapefruits and squeeze the juice. Let the juice boil down to about 150 ml in a pot. Pour the juice into a bowl and let it cool down lukewarm
2
Soak gelatine in cold water. Mix curd, honey and reduced juice. Squeeze the gelatine and melt it in a small pot. Stir in 2 tablespoons of cream, then stir into the rest of the cream. Chill the cream for 15-20 minutes until it starts to gel. Whip cream until stiff and fold into the cream. Whip the egg whites until stiff, adding icing sugar. Fold the beaten egg whites into the cream as well. Fill the cream into small bowls and chill for at least 2 hours
3
Peel 1 grapefruit so that the white skin is completely removed. Cut 1/2 grapefriut into thin slices, the other half finely diced. Decorate the cream with grapefruit and lemon balm before serving
4
waiting time approx. 3 hours