Mike Van de Elzen: Grapefruit Curd

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. 

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