Sweet Pink Grapefruit–Tangerine Mousse with Crispy Phyllo Ruffles

Preparation info

  • Serves


    • Difficulty


Appears in

Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

Sticky, Chewy, Messy, Gooey

By Jill O'Connor

Published 2007

  • About

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.


For the Grapefruit-Tangerine Curd

  • 3 large eggs
  • 3 large egg yolks
  • ½ cup freshly squeezed


To Make the Grapefruit-Tangerine Curd

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