Gingered grapefruit curd

Gingered grapefruit curd

By
From
New Feast
Makes
350g
Photographer
Alan Benson

Limes, clementines and citrus hybrids such as minneolas and tangelos all make delicious variations on the classic lemon curd, as do blood oranges, when in season. Here, we use pink grapefruit, which is one of our favourite citrus fruits of all, with its subtle sour-sweet bitterness and its vivid colour – so cheery on a dreary winter day. As with bitter marmalade, this curd probably appeals more to an adult palate, but we can’t get enough of its bitter edge, tempered – but only just – by a creamy sweetness. The ginger adds a mild buzz of heat, but is entirely optional. Spread it on toast, swirl through yoghurt or into home-made ice cream and sorbet, or use it to fill beignets or a cake for tea.

Ingredients

Quantity Ingredient
250ml pink grapefruit juice, plus 1 tablespoon finely grated zest
3-4 tablespoons grated fresh ginger, or to taste (optional)
85g caster sugar
generous pinch salt
100g unsalted butter
2 eggs, plus 3 egg yolks

Method

  1. Put the grapefruit juice and zest with the grated ginger in a small saucepan and simmer until reduced by half. Set aside and leave to cool.
  2. Transfer to a heatproof bowl and add the sugar, salt and butter. Set the bowl over a pan of simmering water (it shouldn’t touch the water) and whisk gently until the butter melts and the sugar dissolves.
  3. In a separate bowl, gently whisk the eggs and yolks together. Whisk in a good spoonful of the hot juice then tip into the saucepan and cook until the mixture thickens to a glossy custard. It should fall from the whisk in big dollops. Be patient, this can take anywhere from 10–20 minutes. Don’t allow the curd to boil or the eggs will curdle.
  4. Once thick, push the curd through a sieve, cool slightly, then spoon into sterilized jars and seal. Store in the fridge for up to 2 weeks. Once opened, eat within 3 days.
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