Nuage au pamplemousse
very easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp Pour 4 pers
- 2 pamplemousses roses
- 20 cl single cream
- 150 g of sparkling white cheese (Gervita type)
- 3 egg whites
- 2 tbsp. liquid honey
- 2 tbsp. icing sugar
- 4 gelatin leaves
- 1 salt pinch
Directions
- 1
Peel a grapefruit raw, on top of a container to collect the juice by removing the white skin. Cut it into thin slices. Cover and place in a cool place.
- 2
Rehydrate the gelatin in a bowl of water. Squeeze the juice of the second grapefruit, filter it. Whisk together the cottage cheese with the honey, then whisk in the icing sugar and grapefruit juice.
- 3
Whip the (very cold) liquid cream into a firm whipped cream and gently fold it into the mixture. Drain the gelatine, melt it for a few seconds in the microwave, then mix it with the mousse. Cover and place in a cool place.
- 4
Whisk the egg whites with the salt, add them gently to the mousse. Divide into bowls, decorate with slices of grapefruit. Cover with cling film and place in a cool place for at least 3 hours.
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