Grapefruit Fluff
Updated July 28, 2020
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pink grapefruits
- ¼ cup brandy or kirsch
- 2egg whites
- Pinch of salt
- ½ cup sugar
- Vanilla ice cream
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Halve the grapefruits. Using a small, sharp paring knife or one of those nifty grapefruit knives, remove the grapefruit segments and place them in a bowl. Gently remove the membrane from the grapefruits and discard it. You should be left with 4 hollowed-out grapefruit halves. Reserve them.
- Step 2
Pour the brandy over the grapefruit segments and chill for 1 hour.
- Step 3
When ready to serve, heat the broiler and arrange an oven rack about 6 inches from the heating element. In a mixer fitted with a whisk or by hand, whip the egg whites with a pinch of salt until foamy, then gradually add the sugar, beating until the whites are firm and shiny.
- Step 4
Spoon the grapefruit segments into the grapefruit halves. Put a layer of ice in a baking pan and arrange the grapefruit halves on top. (This helps steady them and also keeps the cool part cool.) Add a large scoop of ice cream to each, then flatten the ice cream to make room for the meringue. Dollop the meringue on top. Place under the broiler and toast until the meringue is hazelnut brown, about 1 minute. Transfer the grapefruits to shallow bowls and serve.
Private Notes
Comments
Why not bake four meringues separately on parchment? This can be done well ahead (even a day or more before). When serving all you need to do it pop one on top of each grapefruit and voila! No need for messy ice in oven.
I adore this! We've made it 3 times this fall to rave reviews. It's the perfect finish to a rich meal, and really scrumptious.
I love it! It’s easy but looks so impressive. I’ve made it twice- once before & once after I went vegan. For a vegan version I used vegan vanilla ice cream from the store and for the meringue I used “aquafaba” - liquid from a can of chickpeas that serves as an egg white substitute (as I just learned- amazing) - and a vegan meringue recipe I found online which is basically the same as any other meringue. Worked just like the original version.
This recipe is brilliant. Don't worry about trying to do the meringue differently. This way works great. The point is for it to be hot and cold at the same time.
I pre-assembled the grapefruit halves with ice cream then placed them in the freezer. This ensured the grapefruit/ice cream portion stayed more or less frozen during the flaming process. Just a super impressive dessert both taste wise and looks wise. Thank you!
love this, but I will admit that I simplify. put grapefruit in a nice casserole dish. top with meringue. stick under broiler for maybe 30 seconds. scoop ice cream into bowls and then top with the grapefruit meringue topping. it's really retro and really good!
Advertisement