Sunday, February 5, 2017
Don and Sharon gave us a few bags of pink grapefruit, freshly picked from their tree. I love the juice but wanted to make something different. This is fantastic! I gave Don and Sharon a jar and they spread it on crackers. I bought wonton wrappers and baked them in a small cupcake tins. Once the wrappers were baked I let them cool and filled with the curd. Perfect little treat!
Recipe from Fine Cooking magazine.
6 egg yolks
zest from 1 grapefruit
1 + ¼ cups granulated sugar
¼ tsp. salt
¼ cup cornstarch
2 cups grapefruit juice
3 T. butter, cold
Divide the egg whites and yolks. Save the egg whites for another recipe.
Add the zest from the grapefruit with the egg yolks in a small bowl. Mix well and set aside.
In a medium saucepan, add sugar, salt, and cornstarch. Whisk until combined.
Add in the grapefruit juice and whisk until incorporated into the sugar mixture. Place saucepan over medium heat and let it come up to a boil. Whisking occasionally.
Once it comes up to a boil, let it boil for about 2 minutes. Whisk constantly to avoid burning.
Pour about ½ cup of the juice mixture into the egg yolks and zest that you've set aside. Whisk immediately to avoid cooking the yolks. You don't want scrambled egg in the curd!
Add the tempered yolks into the saucepan with the juice and whisk until incorporated.
Let the grapefruit curd come up to a boil, and boil for about 5 minutes until thickened.
Remove from the heat and add the cold butter. Whisk until the butter is melted and well combined.
Place in a shallow dish and cover with plastic wrap. Be sure that the plastic wrap is touching the curd, otherwise it may form a skin. I added mine to a clean canning jar and added the seal when cooled. It will take 2-3 hours to cool completely.
Note: you can add pink food coloring-