Raspberry-Grapefruit Curd
- Level: Easy
- Yield: 1 1/3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 161
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 2
- Cholesterol
- 107
- Sodium
- 30
- Total: 20 min (plus 4-hour chilling)
- Active: 20 min
Ingredients
1 6-ounce container raspberries (about 1 cup)
1 teaspoon grated ruby red grapefruit zest, plus 1/2 cup grapefruit juice (from 1 grapefruit)
1/2 cup sugar
4 teaspoons cornstarch
Pinch of salt
3 large egg yolks
3 tablespoons cold unsalted butter, cut into small pieces
Directions
- Puree the raspberries and grapefruit juice in a blender. Strain the mixture through a fine-mesh sieve into a medium saucepan, pushing it through with a rubber spatula. Rinse the sieve.
- Whisk the sugar, cornstarch, grapefruit zest and salt into the raspberry puree. Whisk in the egg yolks. Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 5 to 7 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
- Strain the mixture through the sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.