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Puckering Up for Grapefruit: Grapefruit Gelatin and Angel Food Cake

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Puckering Up for Grapefruit: Grapefruit Gelatin and Angel Food Cake

Puckering Up for Grapefruit: Grapefruit Gelatin and Angel Food Cake

Puckering Up for Grapefruit: Grapefruit Gelatin and Angel Food Cake is a dairy free recipe with 6 servings. One portion of this dish contains around 16g of protein, 1g of fat, and a total of 498 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have confectioners' sugar, zest of 1 grapefruit, sugar, and a few other ingredients on hand, you can make it. To use up the gelatin you could follow this main course with the Blueberry, Pineapple and Lemon Creamy Gelatin Dessert as a dessert. It works best as a main course, and is done in about 45 minutes. Mother's Day will be even more special with this recipe.

Instructions

1
Run a little cool water into an 8x8, 9x9 or 9x13 pan (the larger the area of the pan, the thinner the finished gelatin will be). Lightly wipe away most of the water with a clean kitchen towel, leaving just a thin film of water over the inner surface of the pan. Drape a large sheet of plastic wrap over the pan and gently press plastic into the corners of the pan, gently smoothing it against the sides and bottom of the pan as you go. Set pan aside.
Ingredients you will need
GelatinGelatin
WaterWater
WrapWrap
Equipment you will use
Kitchen TowelsKitchen Towels
Plastic WrapPlastic Wrap
Frying PanFrying Pan
2
Fill a large bowl with a few cups of ice and very cold tap water. Soak the gelatin leaves in the ice water for about 5 minutes, until soft and pliable. Wring out as much water as possible and place the gelatin in a medium saucepan. Note: Leaf gelatin is much easier to use in this quantity. If using powdered gelatin, mix with the sugar before sprinkling over the surface of the 3 cups of liquid. Do not stir. Leave the gelatin to bloom for 5 to 10 minutes before adding the zest and gently heating and stirring the mixture until the gelatin is completely dissolved. From there, follow the recipe as written.
Ingredients you will need
Sheet GelatinSheet Gelatin
WaterWater
GelatinGelatin
SugarSugar
IceIce
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Sauce PanSauce Pan
BowlBowl
3
Add to the saucepan: the cup of water, the sugar, zests, and 2 cups of the juice.
Ingredients you will need
JuiceJuice
SugarSugar
WaterWater
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Sauce PanSauce Pan
4
Place pan over medium-low heat, stirring often until all gelatin is melted. Cover pot and set aside for about 20 minutes.
Ingredients you will need
GelatinGelatin
Equipment you will use
Frying PanFrying Pan
PotPot
5
Slowly stir in the remaining grapefruit juice. Strain the mixture through a fine sieve, pressing on the solids in the sieve to extract as much liquid as possible. Discard solids.
Ingredients you will need
Grapefruit JuiceGrapefruit Juice
ExtractExtract
Equipment you will use
SieveSieve
6
Pour the gelatin mixture into the plastic wrap-lined pan and carefully transfer the pan to the refrigerator to chill completely. Once the gelatin is set, gently lift it out of the pan using the plastic wrap as handles. Using a metal offset spatula or the back of a knife dipped in hot water, cut the gelatin into neat cubes. These may be served immediately or kept in a tightly sealed container in the refrigerator for one week.
Ingredients you will need
GelatinGelatin
WaterWater
WrapWrap
Equipment you will use
Offset SpatulaOffset Spatula
Plastic WrapPlastic Wrap
KnifeKnife
Frying PanFrying Pan
7
For Angel Food Cake - makes 1 standard angel food cake, 8-12 servings -
Ingredients you will need
Angel Food CakeAngel Food Cake
8
Preheat oven to 350°F. Sift together confectioners' sugar and flour twice and set aside.
Ingredients you will need
Powdered SugarPowdered Sugar
All Purpose FlourAll Purpose Flour
Equipment you will use
OvenOven
9
Combine egg whites, cream of tartar and salt in a large mixing bowl or the bowl of a heavy duty stand mixer.
Ingredients you will need
Cream Of TartarCream Of Tartar
Egg WhitesEgg Whites
SaltSalt
Equipment you will use
Mixing BowlMixing Bowl
Stand MixerStand Mixer
10
Add about 1/4 of the granulated sugar and beat the whites (with a whisk attachment if using a stand mixer) on medium-low speed. Once the whites are thoroughly foamy, increase the speed to medium and gradually add about half of the remaining sugar. Increase the speed to medium-high as the whites become shiny and opaque, and gradually add all but the last tablespoon or so of the remaining sugar. Rub the vanilla-bean scrapings into the remaining sugar. Whip whites until glossy and dense but still supple—medium-firm peaks. In the very last stage of beating the whites, add the vanilla sugar and whip just until well incorporated.
Ingredients you will need
SugarSugar
Vanilla SugarVanilla Sugar
VanillaVanilla
Dry Seasoning RubDry Seasoning Rub
Equipment you will use
Stand MixerStand Mixer
WhiskWhisk
11
Turn the whites out into a very large, wide mixing bowl, and gently fold in about 1/3 of the sifted dry ingredients (flour and confectioner's sugar), just until they are well-distributed, not uniformly incorporated.
Ingredients you will need
All Purpose FlourAll Purpose Flour
SugarSugar
Equipment you will use
Mixing BowlMixing Bowl
12
Sprinkle the zest over the surface of this mixture, and using just two or three strokes, gently fold the zest into the batter.
13
Add half of the remaining dry ingredients and gently fold just to distribute.
14
Add the remaining dry ingredients and gently fold until well incorporated and no veins of dry remain. (Because angel food cakes get all of their volume and texture from beaten egg whites, it's important to treat the whites gently as you incorporate the dry ingredients. Don't worry if veins of dry ingredients or zest remain visible after the first few additions. Wait until the final addition of dry to fold everything in thoroughly. This will prevent a lot of lost volume.)
Ingredients you will need
Egg WhitesEgg Whites
15
Turn this mixture into an ungreased standard tube pan.
Equipment you will use
Frying PanFrying Pan
16
Bake for 40-50 minutes until cake springs back to the touch and a toothpick inserted in the center comes out clean. If the tube pan has "feet," immediately invert the pan onto its feet and allow to cool completely. If the pan does not have feet, invert it over a heavy bottle (sliding the hollow center of the tube pan over the neck of the bottle), and allow the cake to cool completely.** Once the cake has cooled, gently run a thin knife around the outside and center of the cake and gently shake out of the pan. Slice and serve.
Ingredients you will need
ShakeShake
Equipment you will use
ToothpicksToothpicks
OvenOven
KnifeKnife
Frying PanFrying Pan
17
Note: ** No matter how well-made an angel food cake is, if you cool it in the same orientation as you baked it, gravity will do what gravity does and compress the cake as it cools, undoing all your hard work. Inverting the cake to cool will insure the tallest, most delightful result.
Ingredients you will need
Angel Food CakeAngel Food Cake
DifficultyExpert
Ready In45 m.
Servings6
Health Score4
Dairy Free
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
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