The Crisper Whisperer: Grapefruit-Vanilla Curd
The Crisper Whisperer: Grapefruit-Vanilla Curd might be just the beverage you are searching for. One portion of this dish contains roughly 4g of protein, 10g of fat, and a total of 182 calories. For $2.92 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is liked by 230 foodies and cooks. This recipe from Serious Eats requires egg yolks, lemon juice, sugar, and vanilla bean. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so awesome. Try The Crisper Whisperer: What's A Cucuzza, The Crisper Whisperer: What to Do with Too Much Kale, and The Crisper Whisperer: Jar Of Caesar for similar recipes.
Servings: 8
Ingredients:
4 large egg yolks
3 large eggs
1/2 cup freshly squeezed grapefruit juice, from about half a large grapefruit
2 tablespoons grapefruit zest (grated on a rasp)
1/4 cup freshly squeezed lemon juice, from about 1 large lemon (use Meyer lemon if you can)
2/3 cup sugar
4 tablespoons unsalted butter, chilled and cut into small cubes
Seeds scraped from 1/4 vanilla bean
Equipment:
bowl
pot
mortar and pestle
food processor
whisk
sieve
Cooking instruction summary:
Procedures 1 Pour one inch of water into a medium pot that accommodates your heat-proof glass bowl without letting it touch the water's surface. Bring water to a simmer over medium heat. 2 In a food processor or mortar and pestle, combine the sugar, grapefruit zest, and vanilla seeds, and pulse or mash until well combined and very fragrant. 3 Combine the grapefruit sugar, eggs and egg yolks in the heatproof bowl. Whisk together for one minute to distribute the sugar. Place the bowl over the pot with simmering water and whisk constantly for about 30 seconds, or until the sugar is dissolved. 4 Add the grapefruit juice and lemon juice and cook, whisking frequently, until the curd reads 170° F and has the consistency of sour cream, about 10 minutes. Remove the bowl from the heat. 5 Whisk in the pieces of cold butter one by one until they are completely incorporated. Strain the curd through a fine-mesh sieve into a clean bowl. Serve as a condiment with scones or toast for breakfast, or spooned into tart shells for dessert. Will keep, tightly covered, in the fridge for up to two weeks, or frozen for several months.
Step by step:
1. 1
2. Pour one inch of water into a medium pot that accommodates your heat-proof glass bowl without letting it touch the water's surface. Bring water to a simmer over medium heat.
3. 2
4. In a food processor or mortar and pestle, combine the sugar, grapefruit zest, and vanilla seeds, and pulse or mash until well combined and very fragrant.
5. 3
6. Combine the grapefruit sugar, eggs and egg yolks in the heatproof bowl.
7. Whisk together for one minute to distribute the sugar.
8. Place the bowl over the pot with simmering water and whisk constantly for about 30 seconds, or until the sugar is dissolved.
9. 4
10. Add the grapefruit juice and lemon juice and cook, whisking frequently, until the curd reads 170° F and has the consistency of sour cream, about 10 minutes.
11. Remove the bowl from the heat.
12. 5
13. Whisk in the pieces of cold butter one by one until they are completely incorporated. Strain the curd through a fine-mesh sieve into a clean bowl.
14. Serve as a condiment with scones or toast for breakfast, or spooned into tart shells for dessert. Will keep, tightly covered, in the fridge for up to two weeks, or frozen for several months.
Nutrition Information:
covered percent of daily need
