Miniature Grapefruit Souffle with Ginger

Martha Stewart Living, 2008

Makes 6 servings

    Unsalted butter room temp, for ramekins                        
    1 3/4 cups grapefruit juice (3 grapefruit)                     
    1 tablespoon fine grate ginger                                 
    1/2 cup sugar +M4 dusting                                      
    5 egg yolk room temp                                           
    2 tablespoons cornstarch                                       
    2 tablespoons flour                                            
    1/4 cup +2 tbsp greek yogurt                                   
    9 egg whites room temp                                         
    Pinch salt                                                     
    Pinch cream of tartar                                          
    Confectioners' sugar for dusting                               

Preheat oven to 350 degrees. Butter six 6-ounce ramekins. Dust with granulated sugar, and refrigerate, uncovered.

Bring juice to a boil in a saucepan. Reduce heat, and simmer until reduced to 1 cup, about 12 minutes. Remove from heat, and stir in ginger.

Combine 1/4 cup plus 2 tablespoons granulated sugar and zest. Whisk in yolks, cornstarch, and flour, and then the juice mixture. Return to pan. Set over medium-high heat. Cook, whisking constantly, until thickened, 2 to 3 minutes. Let mixture cool, stirring occasionally, to room temperature. Stir in yogurt.

With a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add salt and cream of tartar, and beat until soft peaks form. With machine running, gradually add remaining 2 tablespoons sugar, and beat until stiff, glossy peaks form. Gently fold in grapefruit mixture in 3 additions.

Divide mixture among prepared ramekins, and place them on a rimmed baking sheet. Bake until golden and puffed, 20 to 25 minutes. Dust with confectioners' sugar. Serve immediately.