Lemon Mousse with Grapefruit

Ingredients

• 1 Organic lemon
• 4 sheets white gelatin
• 300 g Yogurt (0.3% fat)
• 100 ml whipping cream
• 60 g Coconut blossom sugar
• 2 egg whites
• 2 pink grapefruits
• 2 tbsp Orange juice

Instructions

1. 1.

   Rinse the lemon hot, pat dry and finely grate the zest. Cut the lemon in half and squeeze out about 50 ml of juice.

2. 2.

   Soak gelatin in a small pot with the lemon juice for 10 minutes.

3. 3.

   Whisk yogurt and lemon zest together.

4. 4.

   Dissolve gelatin in the juice over medium heat (do not boil). Stir in 3 tbsp of yogurt, then fold the gelatin-yogurt mixture into the remaining yogurt.

5. 5.

   Beat cream with 2 tablespoons coconut blossom sugar until stiff peaks form.

6. 6.

   Separate eggs. Whip egg whites to stiff peaks while letting 1 tablespoon coconut blossom sugar drip through (reserve yolks for other use).

7. 7.

   When the yogurt starts to set, fold in the whipped cream first, then the egg whites. Chill for 2–3 hours. Peel grapefruits so that all white pith is removed. Separate the fruit flesh from the membranes and mix with remaining coconut blossom sugar and orange juice in a bowl. Arrange fruit slices on plates. Use a warm spoon to scoop dollops of lemon mousse onto the grapefruit slices.

8. 8.

   Serve chilled.