Recipes

Florida Grapefruit Curd With Grilled Mango And Coconut Creme Fraîche

Ingredients

For Curd:

  • 375 ml Florida grapefruit juice
  • Zest of 2 Florida grapefruit
  • 8 eggs
  • 600 g sugar
  • 550 g unsalted butter
  • 1 mango, peeled and sliced

For Coconut Crème Fraîche:

  • 2 tablespoons sour cream
  • 400 ml 35 percent cream
  • 30 g freshly grated coconut

Instruction

For Curd:

Combine the juice and zest. Beat the eggs and sugar in a non-reactive pan.Do not use aluminum. Add the juice, zest and butter. Bring mixture to a boil and cook until thickened.Strain and refrigerate.

For Coconut Crème Fraîche:

Combine the creams together in a stainless steel bowl.Cover and store in a warm place (27-32 degrees Celsius) for 24 hours. After 24 hours, refrigerate. Add coconut and mix well.To serve, spoon the grapefruit curd into a bowl and place sliced mangoes on top. Place a dollop of coconut crème fraîche on top and serve with some homemade cookies or other fruit.

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Ingredients

For Curd:

  • 375 ml Florida grapefruit juice
  • Zest of 2 Florida grapefruit
  • 8 eggs
  • 600 g sugar
  • 550 g unsalted butter
  • 1 mango, peeled and sliced

For Coconut Crème Fraîche:

  • 2 tablespoons sour cream
  • 400 ml 35 percent cream
  • 30 g freshly grated coconut

Preparation

For Curd:


Combine the juice and zest. Beat the eggs and sugar in a non-reactive pan.Do not use aluminum. Add the juice, zest and butter. Bring mixture to a boil and cook until thickened.Strain and refrigerate.

For Coconut Crème Fraîche:

Combine the creams together in a stainless steel bowl.Cover and store in a warm place (27-32 degrees Celsius) for 24 hours. After 24 hours, refrigerate. Add coconut and mix well.To serve, spoon the grapefruit curd into a bowl and place sliced mangoes on top. Place a dollop of coconut crème fraîche on top and serve with some homemade cookies or other fruit.

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