Grapefruit Mousse Cake with Grapefruit Jelly

Ingredients

• 250 ml Fresh grapefruit juice (Freshly squeezed for best flavor and color)
• 3.5 g Gelatin powder (For jelly; use 4g for firmer jelly)
• 100 g Granulated sugar (Divided for jelly, sponge, and meringue)
• 15 g Corn starch (For thickening jelly)
• 2 large Egg whites (For meringue; keep cold)
• 2 large Egg yolks (For sponge)
• 50 g White chocolate (For mousse)
• 200 ml Heavy cream (For mousse)
• 2 g Gelatin powder (for mousse) (Soaked before use)

Instructions

1. Prepare Grapefruit Jelly

   Heat the fresh grapefruit juice gently to 40°C. Do not let it boil to preserve the color and flavor.

   Time: PT5M

   Temperature: 40°C

2. Bloom Gelatin for Jelly

   Sprinkle 3.5g gelatin powder over a small amount of cold water and let it bloom for 5 minutes.

   Time: PT5M

3. Combine and Set Jelly

   Add the bloomed gelatin to the warm grapefruit juice and stir until completely dissolved. Pour into a 12 cm mousse ring lined with cling wrap. Refrigerate for at least 6 hours to set.

   Time: PT10M

   Temperature: 4°C

4. Prepare Cornstarch Mixture

   Mix sugar and cornstarch evenly in a bowl.

   Time: PT2M

5. Cook Cornstarch Mixture

   Slowly boil the mixture over low heat, stirring constantly. Once the starch is cooked and the mixture boils, remove from heat.

   Time: PT5M

   Temperature: Low heat

6. Bloom Gelatin for Mousse

   Soak 2g gelatin powder in cold water for 5 minutes.

   Time: PT5M

7. Add Gelatin and Chocolate

   Add the soaked gelatin to the hot cornstarch mixture, then add chopped white chocolate and stir until smooth.

   Time: PT3M

8. Prepare Egg Whites

   Measure egg whites and keep them cold in the refrigerator until ready to use.

   Time: PT2M

   Temperature: 4°C

9. Make Meringue

   Whip egg whites at medium speed. After 40 seconds, add 1/3 of the sugar. Add the next 1/3 every 30 seconds, beating until stiff peaks form.

   Time: PT5M

10. Incorporate Meringue

    Mix 1/3 of the meringue into the yolk batter to lighten it, then fold in the remaining meringue gently until evenly combined.

    Time: PT3M

11. Bake Sponge (if applicable)

    Pour batter into lined 10 cm mousse ring and bake at 170°C until set (about 15 minutes). Let cool covered to prevent drying.

    Time: PT20M

    Temperature: 170°C

12. Prepare Cream

    Whip heavy cream to soft peaks and refrigerate until needed.

    Time: PT5M

    Temperature: 4°C

13. Assemble Cake

    Remove set jelly and mousse from molds. Place jelly (smooth side down) on the cake base. Arrange with a spatula, ensuring no tears. Fit cream between jelly and cake, tapping and smoothing with a spatula.

    Time: PT10M

14. Final Chill and Serve

    Refrigerate assembled cake for at least 1 hour, then freeze for 30 minutes before cutting for clean slices.

    Time: PT1H30M

    Temperature: 4°C, then -18°C

15. Cleanup

    Wash all used bowls, utensils, rings, and clean work surfaces.

    Time: PT20M

Nutrition Facts

Calories

220

Protein

4g

Carbohydrates

32g

Fat

8g

Fiber

1g

Ingredient Substitutions

• Instead of Fresh grapefruit juice: Bottled grapefruit juice (not from concentrate)
• Instead of Gelatin powder: Sheet gelatin (bloomed and weighed)
• Instead of Granulated sugar: Caster sugar
• Instead of Corn starch: Potato starch
• Instead of Egg whites: Carton egg whites
• Instead of White chocolate: Milk chocolate (will change flavor)
• Instead of Heavy cream: Whipping cream
• Instead of Gelatin powder (for mousse): Sheet gelatin

Equipment Needed

• 12 cm mousse ring
• 10 cm mousse ring
• Cling wrap
• Mixing bowls
• Whisk or electric mixer
• Spatula
• Saucepan
• Refrigerator
• Freezer

Critical Steps — Do Not Skip

• Heating grapefruit juice only to 40°C to preserve color and flavor.
• Blooming and dissolving gelatin properly.
• Setting jelly in the refrigerator for at least 6 hours.
• Folding meringue gently to maintain volume.
• Arranging jelly carefully to avoid tearing.

Chef Tips from the Video

• Use freshly squeezed grapefruit juice for best flavor and color.
• Chill all bowls and utensils before whipping cream or egg whites for better results.
• For a clean cut, dip your knife in hot water and wipe between slices.

Troubleshooting

Storage

Refrigerator: Store covered for up to 3 days.

Freezer: Freeze for up to 2 weeks; thaw in refrigerator before serving.

Room temperature: Not recommended; jelly will soften and cake may spoil.

Make-Ahead Tips

• Jelly and mousse layers can be made a day in advance.
• Assemble cake up to 1 day ahead and store in refrigerator.