Grapefruit mousse
Votes: 5
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Grapefruit mousse - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 grapefruit
- 1.5 cups heavy cream
- 6 tablespoons of sugar
- 1 tbsp. Campari
We recommend
Recipes with similar ingredients: grapefruit, cream, bitter Campari
Cooking the dish according to the recipe:
- Cut off the bottom of the grapefruit, then place it on a cutting board and peel off the rind with the white membrane. Make a slit along each membrane, scoop out the pulp, and chop finely.
- Using a mixer on high speed, beat the cream, sugar and Campari until fluffy and thick.
Add the grapefruit pulp and stir gently. Spoon the mousse into the bowls and chill.
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