One of my all time favorite desserts is Grapefruit Souffle. It is relatively simple to make.
This recipe comes from khymos.org's Texture: A hydrocolloid recipe collection.
All of the ingredients can be purchased at a grocery store, and if you don't like grapefruit you can just substitute it with any other citrus.
From start to finish it takes about one in a half hours to make.

This tutorial also has a green twist because you are using the grapefruit rind instead of ramekins, recycling is fun!

If you don't wish to recycle and help the environment, real ramekins can be substituted, the cooking time is the same, I did notice that they don't hold the souffle as well as the grapefruit halves do.

NOTE: I advise you to read through the entire instructable before you try and make the souffle.If

Step 1: Ingredients

What you need:
2 Grapefruits (or any other citrus)
1 Orange
100 g sugar, divided (1/2 cup- two 1/4 cups)
15 g cornstarch (4 1/2 tsp)
2 egg whites
30 ml Water (2 Tablespoons)

Pretty simple stuff.
Um..YUM!! <br>I will definitely be making these when I get the time...
you should do a video it would help alot!!!!
Great recipe!&nbsp; I think this may become my new Christmas breakfast.&nbsp; Can't wait to try it.
Your kitchen is so messy.
Im sorry for adding again, but if you use grapefruit juice in can or bottle you will get a more consistent product. or maybe just half fresh and half can. a pinch of salt when you add you sugar will also bring the flavors out. I never really understood the power of salt until I started baking. Just a lil, and pow. Great job and MAD PROPS
I'm not quite sure what the sugar does. I haven't tried it without the sugar so I wouldn't know. I do know that one time when I made it in ramekins the souffles held up for maybe 5 minutes out of the oven. I didn't sugar the ramekins, but I doubt that is the reason. As for already prepared grapefruit juice, it may be easier, but then you a) don't have the grapefruit halves, unless you plan on eating three grapefruits, b) most canned and bottled juices have added sugars, and c) part of what makes this grapefruit souffle so good is the occasional bit of grapefruit pulp that doesn't strain out. I knew that salt brings out the flavors with sugar, I just haven't tried it yet. Next time I make it I think I'll see how it turns out. Maybe make half with a pinch of salt, and half without, then compare.
You can also try creme brulee in citrus cups.
Ahh this is a great idea using the fruit as the cup. Is there no need to sugar the inside to allow it to rise? I have a great recipe that can actually be frozen and baked when ever. You just pop it in the Love Box(micro) for 15 and then oven for about 7min. I have done all kinds of crazy flavors and find that people like the Bananer the best, and you can slip a couple cocoa nibs or anything really in the middle after you place it in the ramekin and cover it up. The chocolate center is a great add and surprise. I made some last year at my moms and she didnt have ramekins so I used bowls, they turned out fine and were ridiculously big.
This looks really good.. I'm gonna have to try making this sometime. Oh, they might be easier to get in and out of the oven if you put them on a muffin pan. :)
That is a really good idea. Tell me how it works out!
I made this yesterday and I must say, it was excellent. Just be careful when taking out of the oven, as the grapefruit halves tend to flex a bit, and the souffle could fall. My only complaint is that the flavor of the egg was still there, and offset the taste of the grapefruit somewhat. Even so, it was delicious!
I noticed that too when I changed the type of grapefruits. The first time I made it i just used the ones that I found at Walmart, but this time I used some from Aldi's. By themselves they weren't a very strong grapefruit, and if you couldn't tell by the pictures they weren't that pink. Nevertheless I am glad that you tried it!
You do not eat the rind of the finished product, correct?
Correct. But you can if you want, it will just be really bitter
just wondering, how do you check the souffles for doneness?
The top of the souffle will be slightly browned. It really doesn't matter as long as the souffle raised, and can stay up for some time. Souffles rise because the heat from the oven expands all of the little air bubble in the whipped eggs, and then the egg cooks so it forms a very weak "skeletal structure". They deflate when the structure collapses. This souffle isn't dry, but it isn't runnier either. If you want a dry souffle I am guessing (don't take my word for it) you can lower the temperature and cook a little longer. And if you want the souffle to be a little runny just take it out right when you see the top start to brown.
This looks really good! Can you make anything else in a citrus fruit shell? -RoAr
You can also fill the rinds with <a rel="nofollow" href="https://www.instructables.com/id/Holiday_Orange_Wedges/">citrus jello</a> to make faux-fruit wedges.<br/>
You can make a citrus sorbet, I don't know how grapefruit would taste, and then use the shell as a bowl, and freeze it in that. Maybe even a citrus custard, I just don't know if the fruit would allow complete cooking with those. I haven't tried it, but I am thinking about trying this souffle with a different fruit, (non citrus) and just making it in ramekins. I don't think it would be possible to cook an apple souffle in an apple half.
I see krispy kremes!

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