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Cold Grapefruit Souffle with Pistachios ( Adapted from Big Sky Cooking)

This is a great dessert recipe.

Category:  DESSERTS  - 

Ingredients

For 4 people ()

Recipe

  • 1 teaspoon(s) grated grapefruit zest
  • 1 cup(s) strained fresh grapefruit juice
  • 2 Sheet soaked gelatin OR
  • 2 teaspoon(s) powdered gelatin
  • 6 large eggs, separated
  • 0.75 cup(s) superfine sugar
  • 1 cup(s) whole milk
  • cup(s) heavy cream
  • 0.25 cup(s) chopped, peeled pistachios

Cold Grapefruit Souffle with Pistachios ( Adapted from Big Sky Cooking) Directions

Combine the grapefruit zest and juice in a small bowl and add the soaked, squeezed, gelatin sheets. (If using powdered gelatin, just sprinkle it on top.) Set aside.

With a fork, lightly whisk 5 egg yolks and 1/2 cup sugar in a medium mixing bowl. (Discard the remaining yolk or reserve for another use.)

Heat the milk in a medium saucepan over medium heat until almost simmering. The milk should make a spitting sound when you tilt the pan. Remove from the heat. Whisk about 1/4 cup of the hot milk into the egg-yolk mixture. A little at a time, whisk the egg-yolk mixture back into the hot milk in the pan.

Cook over low heat, stirring constantly, until the mixture starts to thicken, about 5 minutes.

Remove from the heat and stir in the gelatin mixture. Transfer to a large bowl and cool to room temperature.

In a clean bowl using an electric mixer, beat the egg whites on high speed until bubbles form. Add the remaining 1/4 cup sugar slowly, beating on high speed until stiff peaks form.
Fold the beaten whites into the cooled custard.

In another clean bowl, whip the cream until the consistency of sour cream. Gently fold into the custard mixture.

Divide the mixture among eight 5 ounce ramekins. Level off and refrigerate until the souffles are set, at least 6 hours or overnight. Before serving, gently press the pistachios onto the top.

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