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Sometimes people don't want a very heavy or sickly-sweet dessert after a large meal.
I came up with a light, tart grapefruit mousse pie that satisfies a dessert craving without being overbearing. Grapefruit isn't everyone's favorite, but I love the way the sweet and tart play with the complex, slightly bitter undertone.
The simple cracker crust balances the airy mousse, while the sweet and tart sanding sugar and grapefruit caramel topping provide an intriguing variety of texture.
There are a few steps involved, yes, but it's not difficult to make. I think it's well worth the effort if you have guests who enjoy grapefruit.
You will need:
2 ruby red grapefruits
1 C dark brown sugar
3/4 C white sugar
1 T coarse sanding sugar
1 T corn syrup
2 1/2 C whipping cream
1/2 C cream cheese
1/2 sleeve ritz or saltine crackers
1 t vanilla extract
1/4 C plus 1/2 T butter
1 envelope unflavored gelatin
a few drops red and yellow food coloring
1/2 t citric acid
I came up with a light, tart grapefruit mousse pie that satisfies a dessert craving without being overbearing. Grapefruit isn't everyone's favorite, but I love the way the sweet and tart play with the complex, slightly bitter undertone.
The simple cracker crust balances the airy mousse, while the sweet and tart sanding sugar and grapefruit caramel topping provide an intriguing variety of texture.
There are a few steps involved, yes, but it's not difficult to make. I think it's well worth the effort if you have guests who enjoy grapefruit.
You will need:
2 ruby red grapefruits
1 C dark brown sugar
3/4 C white sugar
1 T coarse sanding sugar
1 T corn syrup
2 1/2 C whipping cream
1/2 C cream cheese
1/2 sleeve ritz or saltine crackers
1 t vanilla extract
1/4 C plus 1/2 T butter
1 envelope unflavored gelatin
a few drops red and yellow food coloring
1/2 t citric acid
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Signing UpStep 1Make the crust
1/2 sleeve crackers (Ritz or Saltines)
1/4 C dark brown sugar
1/4 C butter
1 t vanilla extract
Preheat the oven to 400 degrees F.
Crush the crackers in your hands, then put them in the bowl of a food processor. Melt the butter, then add it and the sugar to the crackers in the food processor. Pulse several times until the crackers are broken up into crumbs. Add the vanilla extract, then pulse a bit more.
This makes a small amount of crust. You could double this if you want more crust; I didn't want to use much because I wanted the dessert to feel light.
Press the crust mixture into the bottom of a 9" round springform pan. Use plastic wrap to keep it from sticking to your hands. Bake the crust for 5 minutes or so, until you can smell it and it begins to turn golden at the edges.
1/4 C dark brown sugar
1/4 C butter
1 t vanilla extract
Preheat the oven to 400 degrees F.
Crush the crackers in your hands, then put them in the bowl of a food processor. Melt the butter, then add it and the sugar to the crackers in the food processor. Pulse several times until the crackers are broken up into crumbs. Add the vanilla extract, then pulse a bit more.
This makes a small amount of crust. You could double this if you want more crust; I didn't want to use much because I wanted the dessert to feel light.
Press the crust mixture into the bottom of a 9" round springform pan. Use plastic wrap to keep it from sticking to your hands. Bake the crust for 5 minutes or so, until you can smell it and it begins to turn golden at the edges.
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can you send me a slice when you make your next one?
thanx for posting
chase