How to Make an Iced Vodka Grapefruit Souffle

Step-by-Step Guide

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   Step 1: Juice of your grapefruits into a large measuring cup.

   “Stiff peaks” means that when you remove the mixer blade from the egg whites and turn the mixer blade upside-down, the egg whites keep standing upright. , Fold gently to preserve the volume of the egg whites.
   
   If the bubbles in the whipped egg whites deflate, then your soufflé will be dense and gummy instead of light and airy. , You can keep it in the freezer for a few hours uncovered, but if you plan on freezing it overnight or storing it in the freezer indefinitely, make sure to seal it in an airtight container so that it doesn’t get freezer burn. ,,
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   Step 2: Turn the grapefruit halves inside out so that the flesh is facing the outside.

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   Step 3: Place a sieve over a small bowl.

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   Step 4: Push the grapefruit through a sieve

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   Step 5: rubbing and pressing gently against the mesh until you reach the pith.

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   Step 6: Discard the rind and the pith.

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   Step 7: Combine the grapefruit juice

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   Step 8: vodka and sugar in a saucepan and place it over a low heat.

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   Step 9: Cook the mixture

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    Step 10: stirring frequently with a wooden spoon

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    Step 11: until the mixture dissolves.

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    Step 12: Pour the contents of your saucepan into a soufflé dish.

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    Step 13: Add the gelatin and grapefruit puree and stir all of the ingredients together with a wooden spoon.

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    Step 14: Place the soufflé dish in the freezer for 45 to 60 minutes until the gelatin has set.

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    Step 15: Place the egg whites in a mixing bowl and whip them with an electric mixer until stiff peaks form.

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    Step 16: Fold the egg whites into the soufflé dish with your grapefruit gelatin mixture using a flat plastic spatula.

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    Step 17: Place the dish back in the freezer.

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    Step 18: Remove the soufflé from the freezer about 30 minutes before you are prepared to serve it so that it can soften slightly.

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    Step 19: Scoop each portion of soufflé into a small serving dish.

Detailed Guide

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