500 g of grapefruit pulp
50 g of raspberry pulp
1 full cup of sugar
400 ml of heavy cream
6 gelatin sheets (available at supermarkets)
Orange slices for decoration
500 g of grapefruit pulp
50 g of raspberry pulp
1 full cup of sugar
400 ml of heavy cream
6 gelatin sheets (available at supermarkets)
Orange slices for decoration
In a blender, blend the raspberry pulp with 1/4 cup of sugar until well combined
Set aside
Heat over low heat until it forms a syrup and reserve
Beat the heavy cream in medium-sized peaks, or just before stiff peaks form. Reserve
Soak the grapefruit pulp and reserve
Dissolve the gelatin according to the manufacturer's instructions, combine with the grapefruit and add the remaining sugar
Mix well and fold in the whipped cream delicately
Distribute the mousse into individual servings and refrigerate until firm
Spread the raspberry syrup and decorate the servings with orange slices.
