The word Pamplemousse is an interesting one. French for “grapefruit” has an interesting etymology. Apparently the word is a derivation of the Dutch term “pomplemoes” which means “gros citron” or big lemon. On its face, however, it looks like a there some sort of “mousse” hiding in the word.
There are several variations of this mousse and the version you choose depends on your texture preferences. For those who like firm, more flan like mousse, an addition of gelatin and rest overnight in refrigerator is a must.
Inspired by ELLE à Table recipe, this dessert takes a little bit of time to get a hang of—but it is well worth the labor. The result was a lasting fresh delight that is both sweet and tart.
Prep time: 30 mins
Cook time: 30-90 mins
Total time: 100 -130 mins
- 2 Grapefruits
- 3 ounces of sugar
- 4 gelatin sheets
- 1 /2 cup of heavy cream
- 3 eggs separated
- 2 tsp of Grad Marnier
- Using a double boil method, pour boiling water into a large bowl and the gelatin into a small bowl sprinkle in the Grand Marnier over the gelatin and let gelatin soak and set aside.
- Grate the zest of the grapefruit and juice the grapefruit and strain to remove the pulp. Set aside.
- Pour in the gelatin, zest and juice and place it in a large mixing bowl with the egg yolks and sugar. Whisk until the mixture is a very light yellow. To ensure that the gelatin does not fix before you mix the yolks you may use a warm bath under the bowl to slowly cook the eggs and keep the gelatin soft to work with.
- In a separate bowl whip the cream, until you have high peaks and fold in slowly into the egg mixture.
- In another bowl with the whisk the egg whites, 2 tsp of sugar and until they are also with peaks and fold into the mousse mixture.
- Place mixture into molds or the final serving dishes and place into the fridge to chill for at least 30 minutes or until serving time.
- Garnish with grapefruit pulp, champagne grapes or zest if desired