Noun: A dessert consisting of a meringue base or shell filled with whipped cream and fruit.
grapefruit (plural of grape·fruit )
Noun: Like ointments and smooth jazz, a factor of life that I appreciate more and more as I grow older.
- 4 farm-fresh egg whites, room temperature
- ¾ cup sugar
- 1 tsp cornstarch
- ½ tsp fresh lemon juice
- 1 cup whipping cream
- 3 tbsp Greek yoghurt or sour cream
- 2 tbsp sugar
- 2 tbsp local raspberry jam, seedless, if available
- 1 large grapefruit (2 medium-size)
1. For meringue: Preheat oven to 225ºF (110ºC).
2. Trace twelves 4-inch (10-cm) circles onto 2 sheets of parchment paper (6 per sheet). Turn paper over (so ink doesn’t transfer to meringues) and line baking sheets. In a mixer fitted with the whisk attachment or with electric beaters, whip egg whites until frothy. While whipping gradually add in sugar and beat until stiff peaks form. By hand, gently fold in cornstarch and lemon juice until incorporated. Spread onto traced circles. Bake for 25 to 40 minutes (if meringue starts to show signs of colouring, reduce oven temperature slightly). Allow to cool.
Note: Meringues are sensitive to humidity so keep in mind that a meringue that takes 25 minutes to bake on a dry winter’s day could take 40 minutes or longer on a warm summer’s day.
3. For cream: Whip cream to medium peaks and fold in the Greek yoghurt, sugar and raspberry jam. Chill until ready to serve.
4. For grapefruit(s): Cut away grapefruit skins and pith with a serrated knife. Slice into thin discs (you should get about 16 slices).
5. To serve, place meringue onto serving plate and dollop with raspberry cream. Arrange a hearty grapefruit slice over cream and sprinkle generously with sugar (see below caption). Serve immediately.