Best 3 Miniature Grapefruit Souffles With Ginger Recipes

Indulge in a delightful culinary journey with our collection of miniature grapefruit soufflés with ginger, a symphony of flavors that tantalizes the taste buds. These individual soufflés, crafted from ruby red grapefruits, offer a vibrant citrusy burst, while the subtle warmth of ginger adds a touch of intrigue. Each soufflé rises majestically in the oven, creating an ethereal cloud-like texture that contrasts beautifully with the caramelized grapefruit segments. Accompanying this delightful creation is a trio of complementary recipes: a zesty grapefruit curd that adds a burst of tangy sweetness, a refreshing grapefruit sorbet that cleanses the palate, and a delicate grapefruit-scented panna cotta that provides a creamy, velvety finish. These recipes, when combined, form a delightful citrus-themed culinary experience that will leave you craving more.

Let's cook with our recipes!

MINIATURE GRAPEFRUIT SOUFFLES WITH GINGER

Miniature Grapefruit Souffles with Ginger image

Airy and elegant, just as one would expect, these individual desserts surprise with the pleasantly bitter tang of red grapefruit and fresh ginger. Rest assured, there's plenty of rich egg to round out any sharp edges.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Number Of Ingredients 13

Ingredients

Unsalted butter, room temperature, for ramekins
1 3/4 cups grapefruit juice (from about 3 red grapefruits)
1 tablepoon finely grated fresh ginger
1/2 cup granulated sugar, plus more for dusting
1 teaspoon finely grated red-grapefruit zest
5 large egg yolks, room temperature
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons Greek yogurt
9 large egg whites, room temperature
Pinch of coarse salt
Pinch of cream of tartar
Confectioners' sugar, for dusting

Steps:

Preheat oven to 350 degrees. Butter six 6-ounce ramekins. Dust with granulated sugar, and refrigerate, uncovered.
Bring juice to a boil in a saucepan. Reduce heat, and simmer until reduced to 1 cup, about 12 minutes. Remove from heat, and stir in ginger.
Combine 1/4 cup plus 2 tablespoons granulated sugar and zest. Whisk in yolks, cornstarch, and flour, and then the juice mixture. Return to pan. Set over medium-high heat. Cook, whisking constantly, until thickened, 2 to 3 minutes. Let mixture cool, stirring occasionally, to room temperature. Stir in yogurt.
With a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add salt and cream of tartar, and beat until soft peaks form. With machine running, gradually add remaining 2 tablespoons sugar, and beat until stiff, glossy peaks form. Gently fold in grapefruit mixture in 3 additions.
Divide mixture among prepared ramekins, and place them on a rimmed baking sheet. Bake until golden and puffed, 20 to 25 minutes. Dust with confectioners' sugar. Serve immediately.

MINIATURE GRAPEFRUIT SOUFFLES WITH GINGER

Miniature Grapefruit Souffles With Ginger image

Make and share this Miniature Grapefruit Souffles With Ginger recipe from Food.com.

Provided by dicentra

Categories Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

unsalted butter, room temperature, for ramekins
1 3/4 cups grapefruit juice (from about 3 red grapefruits)
1 tablespoon finely grated fresh ginger
1/2 cup granulated sugar, plus more
granulated sugar, for dusting
1 teaspoon grapefruit zest
5 large egg yolks, room temperature
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 cup Greek yogurt, plus
2 tablespoons Greek yogurt
9 large egg whites, room temperature
1 pinch coarse salt
1 pinch cream of tartar
confectioners' sugar, for dusting

Steps:

Preheat oven to 350 degrees. Butter six 6-ounce ramekins. Dust with granulated sugar, and refrigerate, uncovered.
Bring juice to a boil in a saucepan. Reduce heat, and simmer until reduced to 1 cup, about 12 minutes. Remove from heat, and stir in ginger.
Combine 1/4 cup plus 2 tablespoons granulated sugar and zest. Whisk in yolks, cornstarch, and flour, and then the juice mixture.
Return to pan. Set over medium-high heat. Cook, whisking constantly, until thickened, 2 to 3 minutes.
Let mixture cool, stirring occasionally, to room temperature. Stir in yogurt.
With a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add salt and cream of tartar, and beat until soft peaks form.
With machine running, gradually add remaining 2 tablespoons sugar, and beat until stiff, glossy peaks form. Gently fold in grapefruit mixture in 3 additions.
Divide mixture among prepared ramekins, and place them on a rimmed baking sheet.
Bake until golden and puffed, 20 to 25 minutes. Dust with confectioners' sugar. Serve immediately.

Nutrition Facts : Calories 184.1, Fat 4, SaturatedFat 1.4, Cholesterol 174.8, Sodium 109.9, Carbohydrate 28.7, Fiber 0.2, Sugar 23.7, Protein 8.3

SEARED GRAPEFRUIT WITH GINGER MAPLE SYRUP

Seared Grapefruit With Ginger Maple Syrup image

I call these seared ruby red grapefruit rounds "pancakes," not because there is any batter involved, but because I serve them warm, with maple syrup that I spike with fresh ginger juice.

Provided by Martha Rose Shulman

Categories breakfast, brunch, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 grapefruit, preferably ruby red
1 tablespoon finely grated or minced ginger
2 to 4 tablespoons maple syrup, to taste
1 tablespoon butter
Pomegranate seeds, for garnish (optional)

Steps:

Cut away the ends of each grapefruit. Stand on a flat end, and remove the skin and pith by cutting down the sides of the fruit. Slice each grapefruit horizontally into 4 or 5 thick rounds (depending on the size).
Cut a square of cheesecloth. Wrap the ginger in the cheesecloth and squeeze over a bowl to extract juice. (If you don't have cheesecloth, use a clean kitchen towel.) Measure out 1/2 teaspoon juice and mix with the maple syrup. Add more ginger juice if desired. If desired, heat the syrup at 50 percent power in a microwave for 25 to 30 seconds.
Heat butter over medium-high heat in a large nonstick skillet or on a griddle until foam subsides and butter begins to color. Sear the grapefruit slices for no more than 20 seconds on each side and remove to a platter or plates. Drizzle on ginger maple syrup, garnish with pomegranate seeds if you'd like, and serve at once, while the grapefruit is still warm.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 18 grams, TransFat 0 grams

Tips:

Make sure the oven is preheated to the correct temperature and that the grapefruit halves are properly prepared and hollowed out before filling.
Use a light hand when whisking the egg whites to avoid overbeating them. Overbeaten egg whites will not hold their volume and the souffles will not rise properly.
Fold the egg whites into the grapefruit mixture gently to avoid deflating them. Use a spatula and fold in the egg whites in three additions, being careful not to overmix.
Bake the souffles until they are golden brown and have risen about 1 inch above the rim of the grapefruit halves. Do not overbake, as this will cause the souffles to fall.
Serve the souffles immediately, garnished with fresh mint or other herbs. Souffles are best enjoyed fresh out of the oven.

Conclusion:

Miniature Grapefruit Souffles with Ginger are a delightful and elegant dessert that is perfect for any occasion. They are light, fluffy, and packed with flavor. The ginger adds a subtle warmth and spice that perfectly complements the tartness of the grapefruit. These souffles are sure to impress your guests.