- Grapefruit soufflés while preparing San Francisco
I was preparing a list on this sunny balcony in King’s Cross (yes, for those who missed the last few posts, I am not in Ladbroke Grove anymore, I mean, for the time being as it’s still MY area, but in King’s Cross after being obliged to leave my flat from one day to another) for me to prepare my trip in San Francisco. Like this, you can think that I am a very organized person and, at the same time, maybe I’ll manage to convinced myself that as I grow older, I tend to be a bit more predictable, correlated, standardized… well in one word, boring…
I was just pushing myself to make a list as my brain was kind of boiling. I am leaving for San Francisco in 2 days and in between I have to move out the stuff of my previous flat (I am not there anymore but ALL my stuff are, still) go to the hospital, buy gifts for people I am meeting in SF, print my tickets, go to the Spanish film Festival and make those grapefruits soufflés.
My little voice told me to make a list, so let’s start by the latter of my ‘things to do’:
Grapefruits soufflés, serves 4.
- 4 big grapefruits
- 90g of caster sugar
- 1 tsp of flour
- 3 eggs
- A pinch of salt
Take off one side of the grapefruits but not half/half, take off the 2 third of it. Empty it with a spoon (you can do it on the top of a salad bowl for example not to loose the juice). Put the flesh and the juice on a sieve and press with a table spoon in order to collect all the juice of your fruits.
In this juice, spin out the flour and set aside.
Separate the eggs white to the yolks, keep the 3 yolks but ony 2 whites.
In a pan, put the egg yolks , the sugar and the grapefruit juice and whisk it non stop on a medium heat till it thickens.
Take it off the heat and let it cool down.
30 min before serving preheat the oven at 210° / Gas 6, whisk the egg whites ferm with the salt and incorporate them to the cream, fill in the empty grapefruits shells, cook for 25 min and serve straight, hot and yummy with a Montbazillac.