-
1
Make the grapefruit gelee.
-
2
Peel and segment the grapefruit.
-
3
Add all the ingredients in a sauce pan and bring it to a boil.
-
4
Add the grapefruit and simmer it over low heat for 15 minutes.
-
5
(The pulp starts to separate.)
-
6
Turn off the heat and sprinkle in the gelatin while still hot and stir well.
-
7
(The end product should be about 250-300 ml.)
-
8
Pour into a shallow container.
-
9
Once it is cooled, chill it in the refrigerator until solid.
-
10
Make the yogurt mousse.
-
11
In a bowl, beat the heavy whipping cream until soft peaks form or until creamy.
-
12
In a separate bowl, make the meringue by beating the egg white while adding the granulated sugar in 2 to 3 batches until stiff peaks form.
-
13
Dissolve the gelatin in the warm water.
-
14
In another bowl, add the yogurt and add the gelatin and mix well.
-
15
In the bowl from Step 7, add the whipped cream and the lemon juice and stir well.
-
16
Gently fold in the meringue with a rubber spatula.
-
17
(Try not to crush the meringue if possible.)
-
18
Pour into the containers and chill in the refrigerator.
-
19
Once the gelee and the mousse are solid, cut the gelee into small pieces with a knife.
-
20
Place on top of the mousse and it is done.
-
21
I garnished with an optional grapefruit compote.
