Ginger Grapefruit Curd
- 1 cup grapefruit juice, freshly squeezed and strained
- 5 tablespoons unsalted butter, room temperature
- 12 cup granulated sugar (or 1/4 cup honey)
- 2 large egg yolks, preferably room temperature
- 2 large eggs, preferably room temperature
- 18 teaspoon sea salt, fine grain
- 1 tablespoon lemon juice, freshly squeezed and strained
- 1 tablespoon fresh ginger juice (made by pressing grated ginger through a strainer)
- Simmer the grapefruit juice in a small saucepan, reducing to 1/2 cup / 120 ml.
- Let it cool a bit.
- Cream the butter in a medium stainless steel bowl (note: you'll use this bowl as a makeshift double-boiler later).
- Add the sugar and beat until fluffy and light.
- Add the yolks, and then the eggs one at a time, beating well to incorporate after each addition.
- Stir in the salt, and then gradually add the grapefruit juice, lemon juice, and ginger juice - working the juice in as you go.
- Rinse out the small saucepan you used earlier, and fill 1/3 of the way full with water.
- Bring to a simmer, and place your stainless steel bowl of curd on top of it.
- Stir constantly, and heat the curd slowly enough that the sugar (if you used it) has time to dissolve.
- This step usually takes me about ten minutes.
- Pull the curd from the heat when it is just thick enough to coat your spoon - my thermometer usually reads ~166F (it will continue to climb a bit off heat, keep that in mind).
- Your curd will thick substantially as it cools.
- There's no need to strain it, unless you somehow ended up with a few lumps (which you shouldn't).
- And it keeps refrigerated for a week, or up to a month in the freezer.
- I love it warm or cold.
grapefruit juice, unsalted butter, sugar, egg yolks, eggs, salt, lemon juice, ginger juice
Taken from www.food.com/recipe/ginger-grapefruit-curd-501135 (may not work)