Tuesday, 12 April 2011

This is a keeper! (Pink Grapefruit & Tangerine Curd Mousse with Phyllo Ruffles, Rasperries and Pistachios).

I had a return dinner party for some "tennis people" last Friday and that was the perfect excuse to try out this dessert I've had in mind for a while. What I also did was to offer them the warm "Tripple Choc & Nut Brownies" (I talked about last month) as I didn't like to feed Sian (as a pregnant person) raw-ish egg in this dish. Therefore, 4 people chose those. It was a little bit of  a shame as this was making it's dubut, however, Matt said the brownies were so good they "nearly made him cry...!" I think he made the right choice there; you're welcome back any time Matt!
So Thomo and I devoured our pink grapefruit mousse as the others glanced over, wondering whether they'd made the right choice. On this occasion I actually think there was no right choice and I let them have a try of this, of course.

Sometime last year Priya bought the Book "Sticky, Chewy, Messy, Gooey!" by Jill O'Connor
and this is one of the recipes from that very, very cute book. Indeed, it was my favourite looking one as I knew the colour combination would be so appealing as well as the taste.
What I also learnt from making this is that there are 3 ways to spell phyllo (filo and fillo) - {just in case you wondered what I was on about there}.

So, if you want to re-create this...

You will need:

To make the curd:

3 large eggs
3 large egg yolks
1/2 cup freshly squeezed pink grapefruit juice
2 tablespoons of freshly squeezed lemon juice
Grated zest and juice of 1 tangerine
1 cup granulated sugar
Pinch of salt
6 tablespoons (85 grams) unsalted butter at room temperature
1 or 2 drops of pink food colouring

For the Phyllo (filo) ruffles:

6 phyllo sheets thawed
6 tablespoons unsalted butter melted
3/4 cup icing sugar

1 cup of double cream
1/3 cup of finely chopped pistachios
Fresh raspberries for serving

What you do:

To make the Grapefruit-tangerine curd:

Combine the eggs and egg yolks in a small bowl and beat well with a fork or small whisk.

Combine the eggs with the grapefruit juice, lemon juice, tangerine zest and juice, granulated sugar and salt in either the top part of a double boiler or a metal bowl over a saucepan (with the water not touching the bottom of the bowl).

Whisk well, then whisk in the butter - don't panic when it looks lumpy, just keep whisking and when the butter melts it'll even out.

Stir it constantly until it thickens to the point where it coats the back of a wooden spoon.

Don't let the mixture boil - it will curdle!

Remove curd from heat and add 1 or 2 drops of pink food colouring to give it a pale, blush pink colour.

Press the grapefruit through a fine mesh sieve into a clean bowl.

Cover the warm curd with cling film, pressing it onto the surface of the curd to prevent a skin from forming.

Refrigerate until very cold, at least 3 hours or up to 24 hours.

To make the phyllo ruffles:

Preheat the oven to 190 degrees C.

Line a baking sheet with parchment

Lay 1 sheet of phyllo dough on a flat surface.

Lightly brush the filo dough with melted butter, working from the edges towards the centre.

Spoon the confectioners sugar into a fine mesh sieve and dust generously with the sugar.

Layer 2 more sheets of phyllo dough over the first, buttering and dusting with more confectioners sugar.

Cut the layered phyllo lengthwise into 2x 4.5inch-wide strips. Cut each strip into 3 equal pieces. Take each square of pinch it together loosely towards the centre to form a bow.

Repeat with other bows.

Bake in the oven for 6-7 minutes until they begin to turn a golden brown.

To finish the mousse:

Beat the cream with an electric whisk. Using a large spatula fold the cream into the curd to form the mousse.

Assemble the dessert by placing some mousse, ruffles, pistachios and raspberries on a plate and dusting the finished result with some icing sugar.

If the ruffles are strong enough you can also use these in place of a spoon to just dig right in.....!

Loved every bite...

J :)

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