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