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

<h3>Grapefruit Curd </h3>
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

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