Mike Van de Elzen: Grapefruit Curd

The Sunday Session with Francesca Rudkin

Grapefruit Curd

6 Grapefruit

4 medium eggs, lightly beaten

350gm caster sugar

120gm unsalted butter, cubed

Using a microplate, zest the grapefruit and squeeze the juice of all.

Place juice and zest into a heat proof bowl, along with the lightky beaten eggs, then stir in the sugar.

Bring a pot of water to the boil and place the bowl over the top. Whisk whilst cooking out the egg, continue to cook till the mixture reaches 76*c or starts to thicken like a runny custard. Remove from the water.

Add in the cubed butter, one at a time. Continuing to whisk until all the butter is added.

Pour into a clean bowl and then into the fridge to chill or pour into sterilized jars to store in the cellar.

LISTEN ABOVE

See omnystudio.com/listener for privacy information.