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Grapefruit Mousse
Ingredients
2 cans (6 fl oz each) frozen grapefruit juice
2 egg whites
4 rounded tablespoons caster sugar
Method
Take the grapefruit juice out of the ice-making compartment of the refrigerator, or the freezer, for about 1 hour before using. Open and turn out; by this time it should be a slush. Whip the egg whites stiffly, add the sugar and continue to whisk until firm, then gradually add the grapefruit juice, whisking all the time. Do this with an electric mixer if possible. Turn into coupe glasses for serving.
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