Florida Grapefruit Mousse with Chocolate Cookie Crumb

Ingredients

Preparation

In a small saucepan, add the grapefruit juice. Cook grapefruit juice over medium-high heat until it is reduced to at least 1/3 of what it was. It should be concentrated and coat the back of a spoon like syrup. Remove the grapefruit concentrate from the heat and let cool.

In a medium mixing bowl, add the sweetened condensed milk, grapefruit concentrate reduction, grapefruit zest and lime zest. Stir ingredients until mixed well. Keep cold in the refrigerator until needed.

Add the chilled whipping cream to a clean glass bowl. Use an electric beater or whisk to beat cream until it forms stiff peaks. Gently fold the grapefruit mixture into the whipped cream until combined.

Use 4 glasses to assemble and serve the grapefruit mousse. Place an even amount of the crumbled chocolate cookie in the bottom of each glass, reserving a teaspoon of the cookie crumble for garnish later.  Spoon the grapefruit mousse into the serving glasses, cover and refrigerate for at least an hour.

To serve, garnish with the reserved chocolate cookie crumb, thin slices of Florida grapefruit and fresh Florida strawberries.