Grapefruit Mousse - Rachael Ray

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 grapefruit, juice and zest of, four 4-inch strips peel
• 6 tablespoons sugar
• 2 large egg yolks
• 1 cup marshmallow cream
• 1 cup heavy cream
• 1 tablespoon honey

Recipe

• 1 in a small saucepan, bring the grapefruit juice, 2 peel strips and the sugar to a boil, stirring, until the sugar is dissolved and the liquid is reduced by half, 8 minutes. remove from the heat.
• 2 in a medium bowl, whisk the egg yolks, then whisk in half of the hot grapefruit syrup, pouring in a slow, steady stream. whisk the yolks into the remaining grapefruit syrup and cook, whisking, over low heat just until thickened, 2 to 3 minutes. immediately strain into a small bowl set in a larger bowl of ice water and let cool. discard the peel strips.
• 3 in a medium bowl, stir the marshmallow cream until smooth, then fold into the grapefruit mixture.
• 4 using an electric mixer, whip the heavy cream and honey on high speed until soft peaks form, 2 to 3 minutes. fold the whipped cream into the grapefruit-marshmallow mixture.
• 5 spoon the mousse into dessert cups and refrigerate for 2 hours. cut the remaining 2 peel strips into slivers and sprinkle on the mousse before serving.