1 cup (+1/4 cup) granulated sugar
6 eggs, separated
1/2 cup gluten-free flour
1/2 cup grapefruit juice
3 grapefruits, zested
1 1/2 cup whole milk
1 teaspoon of salt
Pepita Brittle (Yields 1 sheet tray)
1 1/2 cup granulated sugar
1/2 teaspoon of salt
1/3 cup water
2 tablespoons butter
1 teaspoon baking soda
4.6 oz roasted and salted pumpkin seeds
Preheat oven to 350F. In a large mixing bowl whisk together 1 cup of sugar, egg yolks, flour, grapefruit juice and zest. Whisk until fully combined then start to whisk in the milk until just blended.
In a stand mixer whisk egg whites and salt on high. Once they form soft peaks turn the mixer down to medium speed and add remaining sugar in a slow stream. Turn mixer back up to high and whisk until you get stiff peaks and the egg whites are glossy. Fold 1/3 of the egg whites into the egg yolk mixture. Repeat this process 2 more times until all of the egg whites are folded into the mixture.
Spray ramekins with cooking spray and divide the mixture into the ramekins. Place ramekins in a baking dish and fill with hot water halfway up the ramekins. Place in the oven and cook for 25–35 minutes until the tops are golden brown and spring back at the touch.
In a heavy bottomed pot cook sugar, salt and water on high heat. As it is cooking, the amount of steam coming off of the cooking sugar will start to lessen due to less liquid being left in the sugar. Cook until a candy thermometer reaches 300F.
Remove the hot sugar mixture from the heat and carefully stir in butter and baking soda. The sugar will start to bubble. Stir in the pumpkin seeds and pour onto sheet tray with a silicon mat.
Allow sugar to cool for 15–25 minutes. Break into pieces to serve on top of budino.