Grapefruit Souffle

Easy as all get-out grapefruit souffles

(adapted from a recipe found in Australian Gourmet Traveller March 2006 page 36)

Serves 6

250ml (1 cup) fresh squeezed grapefruit juice (you could use lemon, lime, orange or a combination as well) (about 3 small grapefruits or 2 large) - reserve the spent skins - you'll need the skin of six grapefruit halves.
rind of 1/2 grapefruit, finely minced (about 1.5 tablespoons)
100 grams sugar (divided in half)
15 grams corn starch (about 1/4 cup plus 1 tablespoon)
2 tablespoons water
2 egg whites
Use a grapefruit spoon to clean any remaining pulp and membrane from the inside of 6 grapefruit halves. Dust the inside of the pith with sugar. Set aside.

Combine juice, 50g sugar and rind in a small saucepan over medium-low heat. Simmer until juice is reduced to 150ml. Strain out rind pieces.

Mix starch and water together. Whisk starch mixture into hot juice and continue to whisk over low heat until juice is substantially thickened. Remove from heat and immerse pan into a cool water bath. Whisk until the juice mixture is cold, about 3 minutes. Set aside.

Whip egg whites until soft peaks form. Add 50 gm sugar and continue whipping until firm peaks form. Fold egg whites into grapefruit mixture in two batches.

Spoon souffle mix evenly into grapefruit halves, filling until level with the top.

Place halves on a baking tray and bake in a 360F oven for 15 minutes, or until puffed and the tops are brown.

Serve with a dusting of icing sugar. If you're making these ahead, cool to room temperature and then refrigerate inside a plastic container large enough to accommodate the souffles without touching the tops. Reheat them in a 360F oven for 8-12 minutes, until they have re-puffed, before serving.

Each of these souffles is: 100 cal, 0.2 grams fat and 2 WW points