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Back to Cold Grapefruit Souffle with Pistachios
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Recipe Summary
Yield: Makes 5
Ingredients
Ingredient Checklist
1 teaspoon grated grapefruit zest
1 cup (1 medium grapefruit) fresh grapefruit juice, strained
2 teaspoons unflavored gelatin
5 large eggs, separated
3/4 cup sugar
1 cup milk
3/4 cup heavy cream
1/4 cup chopped skinless pistachios
Gallery
Recipe Summary
Yield: Makes 5
Gallery
Recipe Summary
Yield: Makes 5
Recipe Summary
Yield: Makes 5
Yield: Makes 5
Makes 5
Ingredients
Ingredients
- 1 teaspoon grated grapefruit zest
- 1 cup (1 medium grapefruit) fresh grapefruit juice, strained
- 2 teaspoons unflavored gelatin
- 5 large eggs, separated
- 3/4 cup sugar
- 1 cup milk
- 3/4 cup heavy cream
- 1/4 cup chopped skinless pistachios
Directions
Select 5 straight-sided (not sloping) 7-ounce glasses. Cut 5 strips of parchment paper about 4 inches wide and about 1 inch longer than the circumference of a glass. Wrap a parchment paper strip around each glass to form a 2-inch collar, and secure with rubber bands or tape.
Combine grapefruit zest and juice in a small bowl and sprinkle gelatin on top; set aside. With a fork, lightly whisk together 5 egg yolks and 1/2 cup sugar in a medium mixing bowl; discard remaining yolk or reserve for another use.
Heat milk in a medium saucepan over medium heat until almost simmering; milk should make a spitting sound when tilting pan. Remove from heat. Whisk about 1/4 cup hot milk into egg-yolk mixture. A little at a time, whisk egg-yolk mixture back into the hot milk in the pan. Cook over low heat, stirring constantly, until mixture begins to thicken, about 5 minutes. Remove from heat, and stir in gelatin mixture. Transfer to a large bowl, and cool to room temperature.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until foamy. Add remaining 1/4 cup sugar, beating on high speed until stiff peaks form; fold into cooled custard.
In another clean bowl, whisk cream until consistency of sour cream; gently fold into custard mixture.
Divide mixture among glasses. Refrigerate until souffles are set, at least 6 hours or overnight. Before serving, remove collars, and gently press pistachios, one handful at a time, onto exposed sides of souffles. Or, if not using collars, fill glasses and sprinkle with chopped nuts.
Reviews
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Reviews
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
All Reviews for Cold Grapefruit Souffle with Pistachios
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Cold Grapefruit Souffle with Pistachios
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
