Anything a lemon can do, a grapefruit can do better, says Warren Elwin.
Ingredients
| 4 | Eggs, 2 of them separated into whites and yolks (Main) |
| ½ cup | Caster sugar |
| ¼ tsp | Salt |
| 1 | Grapefruit, large, or two small, freshly zested and juiced (Main) |
| 2 Tbsp | Caster sugar |
| ½ cup | Cream |
| ¼ | Vanilla beans, seeds only |
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Directions
- In a saucepan whisk 2 whole eggs, 2 egg yolks and ½ cup caster sugar until well combined. Add salt and the grapefruit zest and juice, and place over a medium-low heat.
- Cook gently, stirring constantly, until the mixture visibly thickens (like loose custard), about 10 minutes. Remove from heat, pass through a fine sieve and chill.
- Whisk the 2 egg whites with 2 Tbsp caster sugar until stiff peaks form. Whisk cream with the vanilla bean seeds until thick. Carefully fold egg white and whipped cream into the chilled grapefruit mixture until well combined. Spoon into serving glasses and chill.
