When I was looking for a recipe for grapefruit curd, google showed up this ginger grapefruit curd from 101 Cookbooks with really gorgeous pictures. I thought ginger and grapefruit seems like a good marriage plus I love ginger so this recipe was a perfect find.
When I was reading through the recipe, the part that interest me was that Heidi concentrates the grapefruit juice by simmering and reducing the juice to half the amount. This method greatly intensifies the flavour of the grapefruit. The ginger was noticeable but I prefer the ginger in my sweets to be really deep and spicy, so the next time I’ll probably try to simmer bruised ginger pieces with the grapefruit juice in addition to the original ginger juice that was called for.
The curd was really good! Slatter it on shortbread, scones, as filling for tarts or cupcakes, topping for yogurt or if you’re naughty, just spoon it from jar to mouth. I almost always have a tub of greek yogurt sitting in the fridge so I just stirred it in and indulge and it has since became my favourite yogurt topping.
The thing about making curd is, you gotta stir it constantly. I never leave the stove. Do not even try to answer the phone. Devote 10-15 minutes of your time and enjoy the therapeutic stirring moments.
You can use either sugar or honey in this recipe, I used honey and it’s lovely.
Ginger Grapefruit Curd (From 101 Cookbooks) Yields about 2 cups
1 cup / 240ml freshly squeezed grapefruit juice, strained
5 tablespoons unsalted butter, room temperature / soft
1/2 cup / 100g granulated sugar OR 1/4 cup / 60ml honey
2 large egg yolks, preferably room temperature
2 large eggs , preferably room temperature
1/8 teaspoon fine grain sea salt
1 tablespoon freshly squeezed lemon juice, strained
1 tablespoon fresh ginger juice (made by pressing grated ginger through a strainer)
- Simmer the grapefruit juice in a small saucepan, reducing to 1/2 cup / 120 ml. Let it cool a bit.
- Cream the butter in a medium stainless steel bowl or your stand mixer bowl (note: you’ll use this bowl as a makeshift double-boiler later).
- Add the sugar or honey and beat until fluffy and light.
- Add the yolks, and then the eggs one at a time, beating well to incorporate after each addition.
- Stir in the salt, and then gradually add the grapefruit juice, lemon juice, and ginger juice – working the juice in as you go.
- Rinse out the small saucepan you used earlier, and fill 1/3 of the way full with water.
- Bring to a simmer, and place your stainless steel bowl of curd on top of it.
- Stir constantly, and heat the curd slowly enough that the sugar (if you used it) has time to dissolve. This step usually takes me about 10 minutes.
- Pull the curd from the heat when it is just thick enough to coat your spoon – (it will continue to climb a bit off heat, keep that in mind). Your curd will thick substantially as it cools.
- There’s no need to strain it, unless you somehow ended up with a few lumps (which you shouldn’t). And it keeps refrigerated for a week, or up to a month in the freezer.