Soufflé au Pamplemousse
- 6 large grapefruits
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup milk
- 5 egg yolks plus 6 egg whites
- 1 Tbs. kirsch, plus more, to taste
- Confectioners’ sugar for dusting
Preheat an oven to 375°F.
In a bowl, combine the flour, granulated sugar, cream, milk and the 1 cup grapefruit juice and stir until smooth. Add the egg yolks one at a time, beating each addition until fully incorporated. Add the kirsch and stir well.
In another bowl, using a whisk or electric mixer, beat the egg whites until stiff peaks form. Using a rubber spatula, stir about one-fourth of the egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites just until no white streaks remain; do not overmix.
Spoon the mixture into the grapefruit shells, filling to within 1/2 inch of the tops. Bake until the tops have risen and are lightly browned, about 20 minutes. Remove from the oven. Using a sifter or fine-mesh sieve, sift confectioners sugar over the tops and serve immediately.