Brooke Williamson’s Grapefruit and Passionfruit on the Half Shell, as seen on Guy’s Ranch Kitchen Season 6.
Recipe courtesy of Brooke Williamson

Grapefruit and Passion Fruit Curd on the Half Shell

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  • Level: Intermediate
  • Total: 2 hr 55 min (includes chilling time)
  • Active: 55 min
  • Yield: 8 servings



  1. Slice the whole grapefruits in half and scoop the flesh into a blender (reserve the grapefruit shells for later). Blend the flesh until fully combined. Pour through a sieve into a container and add the gelatin sheets. Add the passion fruit purée and stir to combine. Meanwhile, combine the eggs and egg yolks in a medium saucepan.
  2. Add the purée and sugar to the pan and place over medium heat, whisking constantly to keep the curd smooth. Cook until the curd has thickened to a velvety texture, about 5 minutes, then whisk in the vanilla seeds and pod. Whisk in the butter, then strain through a sieve into a bowl set over an ice bath. Whisk until cooled to room temperature.
  3. Using a 2-ounce ladle, carefully pour into the grapefruit shells and place on a sheet tray. Refrigerate until chilled and set, about 2 hours.
  4. Garnish with the grapefruit segments just before serving.