Frozen Citrus Puddings
ready in 12 h. 45 min.
Soak the gelatine sheets in a bowl of cold water for 5 minutes.
Meanwhile, place the grapefruit and lemon juice in a small saucepan and heat until it starts to simmer.
Squeeze the gelatine sheets to get rid of any excess water and add to the hot grapefruit and lemon juice, stirring until it dissolved.
Whisk together the egg yolks with half of the sugar until pale and thick.
Add the gelatine mixture to the egg yolks and sugar and whisk until it resembles whipped cream. Chill until needed.
In a separate bowl, whip the double cream until it forms soft peaks. Fold into the chilled grapefruit mixture and chill.
In another clean bowl, whisk the egg whites until they form soft peaks. Add the rest of the sugar in tablespoons, whisking between each addition until you have a thick and glossy meringue.
Fold the meringue into the grapefruit mixture until incorporated. Spoon into 12 shot glasses and level the tops. Transfer to the freezer and freeze overnight.
Before serving, garnish the tops with the crushed peanuts. Serve three shots per portion with a slice of pink grapefruit.