RASPBERRY GRAPEFRUIT CURD

Name: RASPBERRY GRAPEFRUIT CURD
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: European, British
Ingredients: 1 (6 ounce) container fresh raspberries; ½ cup ruby red grapefruit juice; ½ cup white sugar; 1 teaspoon ruby red grapefruit zest; Pinch of salt; 3 large egg yolks; 3 tablespoons cold unsalted butter cut into small pieces

6 steps

Prep:10minCook:10min

This Curd was used in one of my recent recipes. This Raspberry Grapefruit Curd is smooth, silky, and packed with lots of flavor! Fresh raspberries and tangy ruby red grapefruit create a luscious and creamy combination that is decadently delicious. This curd is perfect to serve with toast, pancakes, waffles, oatmeal, or even over ice cream!

Updated at: Thu, 17 Aug 2023 12:10:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories987.9 kcal (49%)

Total Fat49 g (70%)

Carbs131.9 g (51%)

Sugars117.6 g (131%)

Protein11.2 g (22%)

Sodium267.1 mg (13%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 x 6 ouncefresh raspberries

container

½ cupruby red grapefruit juice

½ cupwhite sugar

1 teaspoongrapefruit zest

3 tablespoonsunsalted butter

cold, cut into small pieces

Instructions

Step 1

Puree the raspberries and grapefruit juice in a blender.

BlenderMix

Step 2

Strain the mixture through a fine-mesh sieve into a medium saucepan, pusing in through with a rubber spatula. Rinse the sieve and set aside.

Step 3

Whisk the sugar, cornstarch, grapefruit zest, and salt into the raspberry puree. Whisk in the egg yolks.

Whisk

Step 4

Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, about 5-7 minutes. Remove from heat and whisk in the butter a few pieces at a time until incorporated.

Whisk

Step 5

Strain the mixture through the sieve into a small bowl, pushing it through with a rubber spatula.

Spatula

Step 6

Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least for 4 hours, and up to 5 days.