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Tex Mex
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Avocado Soup & Stew

Kat's Ginger Avocado Grapefruit Mousse Soup

SOUP
1 tsp unflavored gelatin
4 cup water plus
2 tsp water
1 piece fresh ginger (abt 4") peeled, and
    roughly chopped
2 tbl freshly-squeezed lemon juice
1/3 cup sugar
CANDIED GRAPEFRUIT RIND
2 x ruby grapefruits
1 cup water
1 cup sugar plus more
MOUSSE
1 x ripe Haas avocado pitted, peeled
1 tbl freshly-squeezed lemon juice
2 tbl sugar
2 tbl heavy cream
    Thinly-sliced fresh mint for garnish

 Method :
Prepare soup: In a small bowl, sprinkle the gelatin evenly over 2 teaspoons water. Let stand to soften, 5 minutes. In a medium saucepan, bring remaining 4 cups water and ginger to a boil over high heat. Skim; reduce heat to medium-low, and simmer until mixture is very spicy, 15 to 20 minutes. Add lemon and sugar. Strain into a medium bowl. Stir in softened gelatin to dissolve. Chill, covered, in refrigerator for at least 3 hours.
Prepare the candied grapefruit rind: With a sharp knife, cut the ends off of one grapefruit. Starting at one cut end, remove 2-inch-wide strips of rind, keeping the fruit intact, while removing all of the white pith from the fruit. Remove any remaining flesh and most of the pith from the rind. Reserve the fruit for garnish. Repeat with remaining grapefruit.
Cut the rind into 1/8-inch-thick strips. Place in a medium saucepan, and fill with enough water to cover. Place over medium heat; bring to a boil. Reduce heat; simmer for 20 minutes. Drain the grapefruit rind.
Place blanched grapefruit rind in a medium saucepan, and add 1 cup water and the sugar. Cover the surface of the water with a parchment paper round to prevent evaporation. Simmer over medium heat until clear, shiny, and softened, 45 to 60 minutes. Remove from heat, and let cool. Remove strips with a slotted spoon. Remove any excess syrup with your fingers, and roll in sugar to coat. Set aside.
Prepare the mousse: In a food processor fitted with the steel blade, place avocado, lemon juice, and sugar. Process until smooth. Add cream, and pulse to combine. Set aside.
Using reserved grapefruits, carefully slice between the sections and membranes of the grapefruits; remove the segments whole.
To serve, place five grapefruit segments in each bowl (reserving remainder for another use). Ladle soup over. Place a dollop of mousse in the center, and top with two strips of candied grapefruit rind (reserving remainder for another use). Garnish with mint. Serve immediately.
This recipe yields 4 servings.