Grapefruit Mousse - Rachael Ray

Directions

1. 1
   In a small saucepan, bring the grapefruit juice, 2 peel strips and the sugar to a boil, stirring, until the sugar is dissolved and the liquid is reduced by half, 8 minutes.
2. 2
   Remove from the heat.
3. 3
   In a medium bowl, whisk the egg yolks, then whisk in half of the hot grapefruit syrup, pouring in a slow, steady stream.
4. 4
   Whisk the yolks into the remaining grapefruit syrup and cook, whisking, over low heat just until thickened, 2 to 3 minutes.
5. 5
   Immediately strain into a small bowl set in a larger bowl of ice water and let cool.
6. 6
   Discard the peel strips.
7. 7
   In a medium bowl, stir the marshmallow cream until smooth, then fold into the grapefruit mixture.
8. 8
   Using an electric mixer, whip the heavy cream and honey on high speed until soft peaks form, 2 to 3 minutes.
9. 9
   Fold the whipped cream into the grapefruit-marshmallow mixture.
10. 10
    Spoon the mousse into dessert cups and refrigerate for 2 hours.
11. 11
    Cut the remaining 2 peel strips into slivers and sprinkle on the mousse before serving.