Grapefruit, Maïzena, egg, sugar ... and presto! This is a sweet mousse recipe for young palates in an original presentation. From 2 years old.
- 1 egg
- 1/2 grapefruit
- 1 C. coffee powdered sugar
- 1 C. coffee from Maïzena
Squeeze the juice of the half-grapefruit without piercing the bark. Remove the small skins remaining inside the latter.
Separate the white from the egg yolk. Work the yolk with the sugar until the mixture whitens, then add the cornstarch and the juice.
Cook over very low heat, stirring to the first broth.
Beat the white on firm snow and add it to the warm mixture.
Serve cold in the bark.