GRAPEFRUIT CREAM CAKES

Ingredients

 for  servings 

4 ounces ladyfinger

2 pink grapefruits

4 tablespoons agave syrup

8 sheets gelatin

3 eggs

4 ounces cane sugar

1 pound yogurt (low-fat)

Kitchen utensils 

1 small pot, 1 casserole dish (about 25 x 25 cm), 1 bowl, 1 small bowl, 1 measuring cups, 1 cutting board, 1 large knife, 1 tablespoon, 1 whisk, 1 plastic wrap, 1 citrus juicer, 1 metal bowl 

Preparation steps:

Step 1/8

Line a square baking dish (about 25 x 25 cm) (approximately 10 x 10 inches) with plastic wrap. Arrange ladyfingers side by side in baking dish.

Step 2/8

Squeeze 200 ml (approximately 6 ounces) juice from 1 grapefruit. Mix together 100 ml (approximately 3 ounces) of the juice with agave syrup and drizzle over the ladyfingers.

Step 3/8

Soak gelatin in cold water until softened, about 5 minutes.

Step 4/8

Separate the eggs. In a metal bowl set over a pot of simmering water, whisk together yolks, remaining grapefruit juice and 80 grams (approximately 1/4 cup) sugar until thickened.

Step 5/8

Squueze out gelatin and add to yolk mixture, stirring until gelatin dissolves. 

Step 6/8

Remove metal bowl from heat and stir in the yogurt. Allow to cool to room temperature.

Step 7/8

In another bowl, beat the egg whites and remaining sugar with a hand mixture until stiff peaks. Mix into yogurt mixture. Pour over the ladyfingers and refrigerate until set, at least 4 hours.

Step 8/8

Peel remaining grapefruit, removing the bitter white pith. Cut between membranes to remove whole segments. Cut the cake into squares, garnish with grapefruit segments and serve.