Dessert of grapefruits
Instructions
Halve grapefruit, and then keep the skins.
Soften the gelatine in water.
Beat the egg yolks with sugar, Muscat and the juice of grapefruit.
Put on the fire and let thicken the sauce over low heat.
Combine the drained gelatine and stir well to dissolve.
Allow to cool, add the egg yolk and mix well the cream.
Fill 4 means grapefruit and serve.
Ingredients and dosing for 4 persons
- 2 large pink grapefruits
- 2 egg yolks
- 4 tablespoons of sugar
- 2 sheets of isinglass
- 1 egg whites whipped until foamy
- 1 glass of muscat wine