Pink Grapefruit Curd with hint of Strawberry and Basil
A variation on lemon curd made with pretty pink grapefruit and a touch of strawberry and basil.
Ingredients
- 4 ripe strawberries hulled, cut into quarters
- finely grated zest and fresh-squeezed juice from 1 large pink grapefruit approx 1/2 - 3/4 cup juice
- 8-10 fresh basil leaves torn by hand into tiny pieces
- 2/3 cup granulated sugar
- 2 large eggs
- 1 stick cold unsalted butter (4 oz) cut into small pieces
Instructions
- Over a small bowl, press strawberry pieces through a fine sieve, pressing with the back of a spoon to yield about 1/4 cup or more of juice; use remainder of berries in sieve in a smoothie!
- Place strawberry juice, grapefruit zest and juice, basil leaves, sugar, and eggs in metal bowl, whisk all ingredients to combine well, then add butter pieces.
- Over simmering water in medium saucepan, place bowl (double-boiler fashion).
- Whisking constantly, cook until thickened and smooth, and instant-read thermometer registers 160F, about 5-7 minutes. Do not overcook as eggs will begin to coddle!
- Remove bowl from heat immediately, and strain with fine sieve set into another (preferably glass) bowl. (Cool the curd immediately to prevent bacteria from forming.)
- Serve warm or place waxed paper directly over curd and allow to cool/chill completely. May keep refrigerated for up to one week.