- 1/3 cup (75g) caster sugar
- 1/3 cup (50g) plain flour
- 3/4 cup (180ml) skim milk
- 1 tablespoon pink grapefruit rind, finely grated
- 1/4 cup (60ml) pink grapefruit juice
- 1 teaspoon grenadine
- 20 gram butter
- 3 egg yolks
- 5 egg whites
- 1 tablespoon icing sugar
- 1Preheat oven to 220°C (200°C fan-forced). Grease six ¾-cup (180ml) dishes. Sprinkle inside of dishes with a little of the caster sugar, shake away excess. Place dishes on oven tray.
- 2Place remaining caster sugar with flour in medium saucepan, gradually whisk in milk, cook, stirring, until mixture boils and thickens. Whisk in rind, juice, grenadine and butter, remove from heat. Transfer mixture to large bowl, whisk in egg yolks.
- 3Beat egg whites in medium bowl with electric mixer until soft peaks form. Fold into grapefruit mixture, in two batches.
- 4Divide soufflé mixture among dishes, bake about 15 minutes or until puffed and browned. Serve immediately dusted with sifted icing sugar.
Grapefruit probably got their name because they grow in clusters like grapes. Pink or ruby grapefruit have coral-pink flesh and shell- pink skin, and are sweeter and juicier than the yellow-skinned variety. Grenadine is a deep-red syrup based on pomegranate juice and used to both colour and sweeten desserts and drinks. Some versions of grenadine contain alcohol, the one we used did not.
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