Grapefruit Mousse - Rachael Ray

1. 1

   In a small saucepan, bring the grapefruit juice, 2 peel strips and the sugar to a boil, stirring, until the sugar is dissolved and the liquid is reduced by half, 8 minutes.

2. 2

   Remove from the heat.

3. 3

   In a medium bowl, whisk the egg yolks, then whisk in half of the hot grapefruit syrup, pouring in a slow, steady stream.

4. 4

   Whisk the yolks into the remaining grapefruit syrup and cook, whisking, over low heat just until thickened, 2 to 3 minutes.

5. 5

   Immediately strain into a small bowl set in a larger bowl of ice water and let cool.

6. 6

   Discard the peel strips.

7. 7

   In a medium bowl, stir the marshmallow cream until smooth, then fold into the grapefruit mixture.

8. 8

   Using an electric mixer, whip the heavy cream and honey on high speed until soft peaks form, 2 to 3 minutes.

9. 9

   Fold the whipped cream into the grapefruit-marshmallow mixture.

10. 10

    Spoon the mousse into dessert cups and refrigerate for 2 hours.

11. 11

    Cut the remaining 2 peel strips into slivers and sprinkle on the mousse before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.