Make the grapefruit gelée. Peel and segment the grapefruit.
Add all the ★ ingredients in a sauce pan and bring it to a boil. Add the grapefruit and simmer it over low heat for 15 minutes. (The pulp starts to separate.)
Turn off the heat and sprinkle in the gelatin while still hot and stir well. (The end product should be about 250-300 ml.)
Pour into a shallow container. Once it is cooled, chill it in the refrigerator until solid.
Make the yogurt mousse. In a bowl, beat the heavy whipping cream until soft peaks form or until creamy.
In a separate bowl, make the meringue by beating the egg white while adding the granulated sugar in 2 to 3 batches until stiff peaks form.
Dissolve the gelatin in the warm water. In another bowl, add the yogurt and add the gelatin and mix well.
In the bowl from Step 7, add the whipped cream and the lemon juice and stir well.
Gently fold in the meringue with a rubber spatula. (Try not to crush the meringue if possible.)
Pour into the containers and chill in the refrigerator.
Once the gelée and the mousse are solid, cut the gelée into small pieces with a knife. Place on top of the mousse and it is done.
I garnished with an optional grapefruit compote.
Story Behind this Recipe
I made a refreshing summer dessert with the grapefruit that I love.
The 5 g of gelatin can set 250-300 ml of liquid. It depends on the liquid content of the grapefruit, but try to make this amount of grapefruit gelée. You can also pour the gelée directly onto the hardened mouse, and chill it to make 2 layers.