Sweet Pink Grapefruit–Tangerine Mousse with Crispy Phyllo Ruffles

Name: Sweet Pink Grapefruit–Tangerine Mousse with Crispy Phyllo Ruffles
Yield: Serves 6
Ingredients: 3 large eggs; 1 cup granulated sugar; 3 large egg yolks; ½ cup freshly squeezed pink grapefruit juice; 2 tablespoons freshly squeezed lemon juice; pinch of salt; 6 tablespoons unsalted butter, at room temperature; grated zest and juice of 1 tangerine; 6 sheets phyllo dough, thawed; 6 tablespoons unsalted butter, melted; fresh raspberries for serving (optional); ¾ cup confectioners’ sugar; 1 cup heavy cream; ⅓ cup finely chopped pistachios; confectioners’ sugar for dusting

Preparation info

Serves
6

Difficulty
Medium

Appears in

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.

Ingredients

For the Grapefruit-Tangerine Curd

3 large eggs
3 large egg yolks
½ cup freshly squeezed

Method

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