Soufflé au Pamplemousse

Soufflé au Pamplemousse

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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 6 Serves 6.
The chef at Chez Lucienne, a restaurant on the Left Bank in Paris, gave Chuck Williams this pamplemousse (grapefruit) soufflé recipe in the early 1960s.


  • 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


Using a sharp knife, cut off about one-fourth of each grapefruit from the stem end in an even slice. Working with 1 grapefruit at a time, hold the grapefruit over a bowl and, using a spoon, scrape out all the pulp, including the membrane, letting it drop into the bowl. Pour the contents of the bowl into a fine-mesh sieve placed over another bowl and press on the pulp with the back of a large spoon, forcing out as much juice as possible. Measure out 1 cup juice; reserve the remainder for another use. Place the grapefruit shells on a baking sheet.

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.
Serves 6.
Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).
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