ruby red grapefruit curd & yoghurt
with biscoff crumble
Pamplemousse. My favourite word from seven years of French classes. I’ve forgotten most of it by now, but the word for grapefruit stuck. I love grapefruit, so much so that I’ve been known to peel them like an orange and pop the segments in my mouth one at a time. I’ve received many sideways looks for doing this and, in fact, the only person I’ve witnessed doing the same is my own brother. Gummy grapefruit-flavoured slices, scooped into brown bags from the Vermont Country Store, were always a favourite for both of us during summer visits to New England. My dad often starts the day with a tiny glass of grapefruit juice alongside a steaming mug of coffee. Perhaps our family shares a particular affinity for grapefruit, for it seems to be a rare flavour elsewhere.
Outside our family, grapefruit always seemed to be associated with dieting - there was a widely held belief that a halved grapefruit, eaten with one of those odd, triangular serrated spoons, should suffice for breakfast. Aside from leading many women astray, this misconception has also given grapefruit a negative connotation that it doesn’t deserve. Other than a cocktail ingredient, grapefruit is seemingly underrepresented in the wider world of food.
If grapefruit is rarely spotted on a menu, then grapefruit curd is even less so. While I love lemon curd, grapefruit is just as tart but adds a bit more sweetness and depth of flavour. Ruby red grapefruit lends a satisfying pink hue to the curd, but white or pink grapefruit will taste just as good. Much as it sounds complicated, homemade curd is simple to make and yields enough to keep on hand or share out among friends. I used to think of curd as a fancy condiment for scones, but it is much more adaptable than that. Our favourite preparation is this, swirled into greek yoghurt. Kids and adults alike swoon for this as a simple dessert. While the biscoff crumble isn’t essential, it adds a nice crunch and hint of spice.
Ingredients
2 eggs
2 egg yolks
65 grams (â…“ cup) granulated sugar
½ teaspoon salt
Zest from ½ grapefruit
120 ml (½ cup) grapefruit and lemon juice (this should be just about how much you get from one grapefruit and one lemon)
70 grams (5 tablespoons) unsalted butter, chopped into squares
Method
Place eggs, egg yolks, sugar, salt, zest, juice and butter in a saucepan.
Place over low heat. Whisk frequently as the butter melts.
As soon as butter has melted, remove from heat.
Strain mixture through fine mesh sieve; you may need to stir the mixture to keep it moving through.
Set aside until cooled; then place in a jar, seal, and refrigerate until ready to serve.
