Pink Grapefruit Marshmallows Recipes
GRAPEFRUIT MOUSSE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut the peel and pith from 1 pink grapefruit with a paring knife, then cut into segments and chop. Whip 1 1/2 cups heavy cream with 6 tablespoons sugar and 1 tablespoon Campari until soft peaks form. Fold in the grapefruit. Divide among bowls.
PINK GRAPEFRUIT MARMALADE
I'm new to canning, so when I find a recipe that doesn't involve pectin or cheesecloth, I'm happy. This is another Nigella Lawson recipe, only slightly altered by me. I like really bitter and rich marmalade. If you don't, just use 1 kg of white sugar and halve the lemon juice.
Provided by CookingTimeForMe
Categories Citrus
Time 3h
Yield 1 liter, 10 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot, place the two grapefruit in just enough water to make them float freely.
- Bring to a boil, and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom).
- Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
- Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
- Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
- Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
- If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
- Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.
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- Spray a 9x13-inch pan lightly with nonstick spray, and press cling wrap into the pan, overlapping two sheets if necessary so that the bottom and sides of the pan are covered. Smooth the cling wrap down, then spray it with a light coating of nonstick spray. Set aside for now.
- Pour the grapefruit juice into a small saucepan and place it over medium heat. Bring it to a boil and let it slowly bubble until it is reduced by half and you have 1/2 cup of grapefruit juice. This might take 10-20 minutes, depending on your stove and pan.
- While you wait for the grapefruit juice to reduce, combine 3/4 cup of water and the powdered gelatin in a bowl and whisk them together. Set them aside so the gelatin can bloom. Pour the room temperature egg whites into the clean bowl of a large stand mixer fitted with the whisk attachment.
- When your grapefruit juice is reduced to 1/2 cup, combine it with the remaining 1/4 cup water, the sugar, the corn syrup, and the salt in a medium saucepan. It will bubble quite a bit as it cooks, so make sure the pan you choose will let it triple in size. Place the pan over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a boil, then stop stirring and insert a candy thermometer.
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