Grapefruit Chantilly

Chantilly Grapefruit

This is the second part of the citrus dessert that I put together based on my experience at Bin 555. This isn’t an exact copy, but I just wanted a delicious mix of citrus flavors, and this was how I incorporated. This is actually a version of a recipe that my mom used to make when we were having company. She would make with orange, and serve it with warm chocolate sauce.

I decided to try this with grapefruit because I love the smell of grapefruit. It always makes me feel energized and happy. What better way to end a meal?!

Meringue | Frankly Entertaining

This is a great make ahead dessert since everything needs to chill in the freezer. In fact, you need to make this ahead of time. The meringue needs lots of time in the oven, plus the whole thing needs time in the freezer. Make it a day or two before your dinner party, and you’ll have one less stress the day of. If you keep cream in your fridge, you can go make this right now. Go ahead, you’ll thank me!

So here’s the general idea, a meringue mixed with whipped cream and then put in the freezer. It’s like a frozen crunchy ice cream. The texture is amazing.

Meringue | Frankly Entertaining

Come back tomorrow and you can see how I put it all together!

Grapefruit Chantilly

Ingredients:

  • 2 egg whites, room temperature
  • 1/2 tsp. cream of tartar
  • 2/3 c. sugar
  • 2 tsp. grapefruit zest
  • 1 tsp. grapefruit juice
  • 1 c. heavy whipping cream
  • 2 Tbsp. sugar
  • 1 tsp. grapefruit zest
  • 1 tsp grapefruit juice

Instructions:

  1. Pre-heat oven to 350º.
  2. Beat egg whites until foamy.
  3. Mix the 2 tsp. of zest in with the sugar.
  4. Add 2/3 c. sugar gradually, while continuing to beat the egg whites.
  5. Add grapefruit juice and mix.
  6. Place meringue mixture on a lined cookie sheet.
  7. Place cookie sheet in the pre-heated oven and then turn the oven off. Leave in the oven for at least 2 hours.
  8. For the cream, whip heavy cream along with the 2 Tbsp. sugar,  1 tsp of zest, and 1 tsp. of juice.
  9. Beat until you have stiff peaks.
  10. When the meringue is done and cool, break it into mite sized pieces.
  11. Fold the meringue into the whipped cream.
  12. Place in the freezer for at least two hours.
  13. Scoop out and serve with raspberry or chocolate sauce.

 

sarahsig

 

Grapefruit Chantilly
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Grapefruit Chantilly
Ingredients
  • 2 egg whites, room temperature
  • ½ tsp. cream of tartar
  • ⅔ c. sugar
  • 2 tsp. grapefruit zest
  • 1 tsp. grapefruit juice
  • 1 c. heavy whipping cream
  • 2 Tbsp. sugar
  • 1 tsp. grapefruit zest
  • 1 tsp grapefruit juice

Instructions
  1. Pre-heat oven to 350º.
  2. Beat egg whites until foamy.
  3. Mix the 2 tsp. of zest in with the sugar.
  4. Add ⅔ c. sugar gradually, while continuing to beat the egg whites.
  5. Add grapefruit juice and mix.
  6. Place meringue mixture on a lined cookie sheet.
  7. Place cookie sheet in the pre-heated oven and then turn the oven off. Leave in the oven for at least 2 hours.
  8. For the cream, whip heavy cream along with the 2 Tbsp. sugar,  1 tsp of zest, and 1 tsp. of juice.
  9. Beat until you have stiff peaks.
  10. When the meringue is done and cool, break it into mite sized pieces.
  11. Fold the meringue into the whipped cream.
  12. Place in the freezer for at least two hours.
  13. Scoop out and serve with raspberry or chocolate sauce.

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1 Comment

  1. Looks delicious! (and a good reminder that I need to replace my silpat – LOVE that stuff!)

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