Grapefruit star in recipe

October 14, 1997

Souffle au Pamplemousse is a souffle recipe given to Williams-Sonoma founder Chuck Williams by the chef at Chez Lucienne, a restaurant on the Left Bank in Paris in the early 1960s. It is among the 150 recipes included by Williams in his new cookbook, ``Celebrating the Pleasure of Cooking'' (Time-Life Books, $24.95).

Souffle au Pamplemousse

6 large grapefruit

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 tablespoon kirsch, or more to taste

Confectioners' sugar


Using a sharp knife, cut off about one-fourth of each grapefruit from the stem end in an even slice. Working with one grapefruit at a time, hold the grapefruit over a bowl and, using a spoon, scrape out all the pulp, including the membrane, from each one, letting the pulp and membrane 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 one cup juice; reserve the remainder for another use.

Place the grapefruit shells on a baking sheet.

Preheat oven to 375 degrees.

In a bowl, combine flour, granulated sugar, cream, milk and the one cup of grapefruit juice and stir until smooth. Add the egg yolks one at a time, beating after 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 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, then serve immediately. Serves 6.

- Associated Press

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