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6
Medium
Published 2007
I love the sharp sweetness and the startling deep pink of Ruby Red grapefruit. Combined with a little lemon juice and tangerine zest, their clear, tangy juices make a delicious citrus mousse. You can use a fork, but these phyllo ruffles make sturdy little crisps to scoop up the tart cream, so use your fingers and dig in.
Combine the eggs and egg yolks in a small bowl and beat well with a fork or small whisk. Combine the eggs with the grapefruit juice, lemon juice, tangerine zest and juice, granulated sugar, and salt in the top pan of a double boiler. Whisk well, then whisk in the butter. (The mixture will look lumpy and curdled at this time—don’t worry, as the but