Plunged Grapefruit Mousse with Campari

First prepare the garnish for the grapefruit mousse. To do this, peel the grapefruit like an apple, i.e. including the white skin, and cut slices approx. 5 mm thick. Place in a deep dish.

Bring sugar and water to a boil. Pour the hot sugar syrup over the grapefruit slices and let cool. Repeat this process about 6 times until the fruit is soft. Place one slice in each portion mold.

For the mousse, soak the gelatin in enough cold water to soften.

Set aside half of the grapefruit juice. Whip the remaining sugar (1), juice, eggs and Campari over a hot water bath to a thick cream. Immediately remove from heat and let the well expressed gelatine melt in the still warm mixture. Continue whipping the cream with a hand mixer until it has cooled. Chill until it begins to gel along the edges.

Whip the whipped cream until stiff and fold into the cream. Pour into the molds provided and let set for at least 3 hours.

In the meantime, peel the grapefruit like an apple, i.e. including the white skin, and dice. Place in a large enough bowl.

Boil down the grapefruit juice with the sugar (2) on a high fire for 5 minutes until syrupy. Pour over the grapefruit cubes and let cool.

To serve, loosen the grapefruit mousse with a pointed kitchen knife along the edge and turn out onto plates. Serve with the grapefruit syrup

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