Grapefruit Mousse with Pistachios

For the grapefruit mousse with pistachios, first remove the peel from half of the grapefruits and fillet them. Squeeze the remaining fruit. Rinse lemon in hot water, grate peel, squeeze fruit. Mix fruit juices and season with sugar.

Whip the cream until very stiff fold in the heavy cream and then mix with beet syrup. Allow the gelatine to swell in the grapefruit-lemon juice and melt in it. Mix with the lemon zest, stir into the top cream. Chill.

In the meantime, whip egg whites until stiff. When the cream begins to firm, fold in snow. Refrigerate.

Cut gnocchi from the grapefruit mousse, arrange on dessert plates with the fruit fillets and sprinkle with pistachios.

Preparation Tip:

Use untreated organic fruit for grapefruit mousse with pistachios!

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