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    Grapefruit Mousse

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    Grapefruit Mousse

    Because this dish contains raw eggs, it is not suitable for small children, the elderly or infirm, or for pregnant women.

    • Preparation time: 30 minutes, plus chilling
    • Total time: 30 minutes, plus chilling 45 minutes

    Serves: 8


    • 3 tbsp vodka or water
    • 11.7g sachet powdered gelatine
    • 1 grapefruit
    • 3 large eggs, separated
    • 3 tbsp lemon juice
    • 284ml carton double cream
    • 150g caster sugar
    • Garnish (optional)
    • 1 grapefruit
    • 50g caster sugar
    • 50ml water


    1. Pour the vodka or water into a small bowl and sprinkle over the gelatine. Place this inside a larger bowl, then pour boiling water into the larger bowl so the bowl of vodka gelatine is gently heated. Set aside while you start to prepare the mousse.
    2. Finely grate the zest of the grapefruit and place it in a large mixing bowl with the egg yolks and 100g caster sugar. Whisk with an electric whisk until the mixture is pale and thick.
    3. Stir the gelatine to ensure that it is fully dissolved.
    4. Squeeze the juice from the grapefruit and mix it into the gelatine before stirring the mixture into the beaten egg yolks with the lemon juice. Put the mixture in the fridge but keep an eye on it, stirring regularly until it begins to thicken and set, which will take 10-15 minutes.
    5. The stirring will help to make sure that the mixture sets evenly.
    6. Whip the cream until it holds very soft, floppy peaks. Using a metal spoon gently fold the cream into the grapefruit gelatine mixture. If it seems a little floppy, chill until it thickens a little. As soon as the mixture is just holding its shape, whisk the egg whites until they form soft peaks then whisk in the remaining 50g sugar. Immediately fold the sweetened egg whites into the mousse and spoon the frothy mixture into 8 individual soufflé dishes. Chill until needed.
    7. To make a grapefruit zest garnish, finely pare the zest from the second grapefruit with a lemon peeler. Cut away any bitter white pith and cut the strips into fine matchsticks. Drop into a pan of boiling water and leave for 30 seconds then drain. Repeat this process twice, using fresh water each time. Dissolve the sugar in the water in a small pan and add the blanched grapefruit zest. Simmer for 5 minutes until the zest is sticky. Remove the zest from the syrup with a fork, put on to a plate and leave to cool. Sprinkle on top of each mousse when ready to serve.

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