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.  LISTEN ABOVESee omnystudio.com/listener for privacy information.