Pink Grapefruit Curd
A tangy curd great for desserts like tarts. We've made ours with bottled juice, but if you can, use fresh juice if you can get it. Store this curd in a sterilised jar in the fridge for 1-2 weeks.
This recipe is prepared with:
Ingredients
80 g pink grapefruit juice
150 g caster sugar
4 egg yolks
100 g unsalted butter, cubed
Instructions
STEP 1/1
Fit the Creaming Beater.
Add juice, sugar, yolks and butter into the Appliance bowl, fit the splashguard.
Heat for 5 minutes at 60ºC, on speed Stir 1, until butter has melted.
Cook for 10 minutes at 85ºC, on speed Stir 1, until combined.
Cook for 10 minutes at 95ºC, on speed Stir 1, until thickened.
Let cool slightly.
Transfer the curd into a jar and let cool until set.
Serve.
Pink Grapefruit Curd
A tangy curd great for desserts like tarts. We've made ours with bottled juice, but if you can, use fresh juice if you can get it. Store this curd in a sterilised jar in the fridge for 1-2 weeks.
Ingredients
80 g pink grapefruit juice
150 g caster sugar
4 egg yolks
100 g unsalted butter, cubed
Instructions
STEP 1/1
Fit the Creaming Beater.
Add juice, sugar, yolks and butter into the Appliance bowl, fit the splashguard.
Heat for 5 minutes at 60ºC, on speed Stir 1, until butter has melted.
Cook for 10 minutes at 85ºC, on speed Stir 1, until combined.
Cook for 10 minutes at 95ºC, on speed Stir 1, until thickened.
Let cool slightly.
Transfer the curd into a jar and let cool until set.
Serve.