I am absolutely thrilled to share with you this delightful Grapefruit Egg Yolks Curd!
This exquisite creation flawlessly blends the tangy essence of grapefruit with the rich, creamy texture of egg yolks, resulting in a truly heavenly treat for the senses.
My easy-to-follow recipe will guide you through the process of preparing this unique curd effortlessly in your own kitchen.
This sweet cream is a must-have for a wide variety of desserts, sweet pastries, and other tasty treats.
For all the citrus enthusiasts out there, this incredibly tasty and aromatic cream is a dream come true.
The velvety smoothness of the curd is beyond compare, allowing it to effortlessly glide over your tongue like pure silk.
You can even spread it on bread instead of jam or enjoy it as a unique dessert on its own.
The Grapefruit Egg Yolks Curd boasts a velvety texture with vibrant citrus notes and a delightful creamy taste.
Thanks to the natural richness of grapefruit, the finished curd takes on a warm and deep sun-kissed shade.
You can easily find ready-made grapefruit juice in stores, and all you need is one small lemon and a few other ingredients to create this sweet miracle!
Each spoonful is an exciting journey, with the tartness of the grapefruit harmoniously balanced by the subtle sweetness from the egg yolks.
To balance out the rich flavor of the grapefruit, I add the familiar tanginess of lemon juice in this recipe.
Instead of using grapefruit zest, I recommend grating the zest of a lemon.
It’s important to only remove the colored part of the peel, avoiding the bitter white pith.
This way, you can avoid any unpleasant bitterness and fully enjoy the delightful flavors of this exotic fruit.
With my simple instructions, you’ll be able to create a luscious cream that will elevate your desserts to a whole new level.
So why wait? Get ready to indulge in the irresistible taste of this grapefruit curd!
how to cook Grapefruit Egg Yolks Curd?
To start, grab a fine grater and zest one lemon. Make sure to get all that fragrant zest!
Next, squeeze the juice from one lemon and one grapefruit. The tangy combination is going to be delicious!
TIPS: Looking to get every last drop of juice from your lemons and grapefruits? Well, you’re in luck! There are a couple of handy methods you can try. First off, if you happen to have a citrus juicer, that’s the way to go. It’s super convenient and ensures you get the most juice out of your oranges. But fear not if you don’t have one! A simple fork can do the trick too. Just poke and twist it into the orange flesh, and voila! You’ll have some freshly squeezed juice in no time.
Now, strain the citrus juice through a fine sieve. This will remove any unwanted pulp or seeds.
In a medium bowl, mix together some sugar, the lemon zest, and a sprinkle of ground cardamom. This will add a touch of warmth and spice to our curd.
TIPS: Instead of ground cardamom, you can try using ground dried orange zest for a unique twist. Trust me, it adds a delightful flavor to your recipe.
Slowly pour in the grapefruit juice and lemon juice into the sugar mixture, stirring it all together. The flavors are starting to come together!
Now, it’s time to add the egg yolks. Beat them into the mixture with a whisk until everything is well combined and smooth.
Take some finely chopped butter and add it to the sugar-egg mixture. This will give our curd a rich and smooth texture.
Place the bowl over a pan of simmering water and cook the citrus-egg mixture over medium heat for about 25-30 minutes. Keep stirring it constantly until it thickens up nicely. It’s important to be patient here!
TIPS: To properly create a water bath (a pan of simmering water), place the bowl on a saucepan with gently simmering water. Make sure the bottom of the bowl doesn’t touch the water.
Once it’s thickened, remove it from the heat and strain the curd through a fine sieve. This will ensure a smooth and velvety texture. Give it a good whisk for about a minute, then let it cool down to room temperature. It’s important to let it cool completely before moving on.
TIPS: Got some leftover curd that you want to save for later? No problem! Just grab a glass jar, pour the curd in, and seal it with a lid. Pop it in the fridge, and it’ll stay fresh for whenever you’re ready to use it. Easy peasy!
Cover the cooled curd with cling film, making sure it touches the surface to prevent a skin from forming. Pop it in the fridge and let it chill until it’s completely thickened and cooled.
TIPS: Nobody likes a film forming on their curd, right? To avoid this pesky issue, make sure to cover your curd properly. Whether it’s with a lid or some plastic wrap, just ensure that no air can get in and create that unwanted film. Your curd will stay smooth and delicious!
And there you have it! Your homemade Grapefruit Egg Yolks Curd is ready to be enjoyed. You can store it in a jar or use it as a luscious cream for cakes, pies, and pastries. Get creative and indulge in its citrusy goodness!
TIPS: If you’re wondering how long you can store curd, the answer is simple. Keep it in the fridge, but don’t let it hang around for more than a week. After that, it’s best to bid farewell to your curd and make room for some fresh goodies.
Grapefruit Egg Yolks Curd
- Sugar – 2/3 cup (150 g)
- Egg yolks – 5 pcs. (100 g)
- Lemon juice – 1/5 cup (50 g)
- Grapefruit juice – 1/3 cup (83 g)
- Lemon zest – 1 tsp. (4 g)
- Butter – 1/3 cup (80 g)
- Dried ground cardamom – 1/2 tsp. (1 g)
- Using a fine grater, remove the zest from 1 lemon, squeeze the juice from 1 lemon and 1 grapefruit. Strain the resulting citrus juice through a fine sieve.
- In a medium bowl, combine sugar, lemon zest and ground cardamom. Gradually add grapefruit juice and lemon juice and stir. Add egg yolks, whisk until smooth. Add finely chopped butter.
- Place the bowl over a pan of simmering water so that the bottom of the bowl does not touch the water. Cook the citrus-egg mixture for 25-30 minutes over medium heat until thickened, stirring constantly. Remove from heat.
- Strain the resulting curd through a fine sieve, then whisk for 1 minute, cool to room temperature.
- Cover the cooled curd with cling film in contact and put it in the refrigerator until completely cooled and completely thickened.