Mike Van de Elzen: Grapefruit Curd

Grapefruit Curd 

6 Grapefruit  

4 medium eggs, lightly beaten  

350gm caster sugar  

120gm unsalted butter, cubed 

Using a microplate, zest the grapefruit and squeeze the juice of all.  

Place juice and zest into a heat proof bowl, along with the lightky beaten eggs, then stir in the sugar.  

Bring a pot of water to the boil and place the bowl over the top. Whisk whilst cooking out the egg, continue to cook till the mixture reaches 76*c or starts to thicken like a runny custard. Remove from the water.  

Add in the cubed butter, one at a time. Continuing to whisk until all the butter is added. 

Pour into a clean bowl and then into the fridge to chill or pour into sterilized jars to store in the cellar. 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talk SEDB.

Speaker 2 (00:13):
Joining me now is our resident chief Mike vander Ellison.

Speaker 3 (00:15):
Good morning, Good morning.

Speaker 2 (00:17):
I'm very excited that you're dealing with grape fruit today
because I've got a tree which, bless bless it. It
really shouldn't be alive in producing fruit, but it just
keeps ongoing and can't eat straight grapefruit. But I do
enjoy doing something with it, and I was just, you know,
it's nice to have another option apart from marmonade.

Speaker 4 (00:36):
And grapefruit could is just that I'm not actually a
fan of lemon curd. I find it it's fighting too
much tart and too sweet.

Speaker 3 (00:47):
So you're kind of like it's that total complete yinging
yang sweet sweet wrong. I just can't do it.

Speaker 4 (00:57):
You know, you either having honey or you're having savory,
and it's like that sweets how.

Speaker 3 (01:01):
I can't do it, can't do it, can't do it.
I'm trying to, I can't do it anyway.

Speaker 2 (01:06):
So this is this an answer to that that.

Speaker 3 (01:09):
Yeah, first world problem.

Speaker 4 (01:13):
So great. Grapefruit curd is somewhat different than lemon curd
it's made in the same way.

Speaker 3 (01:19):
But what the grapefruit.

Speaker 4 (01:21):
Does is it is it adds in a certain amount
of bitterness.

Speaker 3 (01:24):
So unlike the lemon curd.

Speaker 4 (01:27):
You you you don't get that bitterness in grape or
you don't get that bitterness and lemon curd. So grapefruit
curd gives you the three components sweet.

Speaker 3 (01:35):
Sour, but also the bitter. And that's the side of
the grapefruit that I absolutely love. So grapefruit can be
a little bit sweeter.

Speaker 4 (01:44):
So I've pulled back on the sugar on the grapefruit curd.
And it's using six grapefruits, so depending on the size
of grapefruit, so you know, grapefruit and mass is so kind.

Speaker 3 (01:55):
Of go for six large grapefruit. Use a microplane.

Speaker 4 (02:00):
So microplanes you can just buy them from any sort
of kitchen shop, and they what they do instead of
just grating core or slee they finally just cut the
outer edge of that grapefruit off.

Speaker 3 (02:10):
It will take a while.

Speaker 4 (02:11):
Grapefruit are massive, so just spend a bit of time
microplaning the outside of the zest of the grapefruit and
then pop that into like a stain steel bowl and
then juice or the grapefruit into that, so you've got
the zest and you've also got the juice. And what
that gives you is that bitter tone that we're looking for.
So place them into a bowl. Along with that, you've

(02:31):
got four large eggs. Place your stain steel bowl over
a pot of gently boiling water, so what we call
a bamory, and then just start to whisk. So you're
gently whisking that whilst it's sitting over that simmering water.

Speaker 3 (02:45):
And what you're looking for. If you've got a temperture.

Speaker 4 (02:47):
Probe, all the better because it just makes it absolute exact.
You're looking for that mixture or the curd mixture to
reach seventy six degrees. When it reaches seventy six, or
if you haven't got a probe, you want to just
see it to start to thicken like a running custard.
Once it gets that, pull it off the heat, and
then whiskin one hundred and twenty grams of unsalted cubed butter.

Speaker 3 (03:10):
Once the butter goes in, then you're all done.

Speaker 4 (03:13):
So i'd pull that into like sterilized jars, boil your
caps of the jars, put your caps on, and that
will stay good in the cupboard for I would say yeah,
but it will probably good for two or three years.

Speaker 2 (03:25):
And great on your vocals or SCons.

Speaker 3 (03:28):
Oh delicious.

Speaker 1 (03:30):
For more from the Sunday session with Francesca Rudkin, listen
live to News Talks it'd be from nine am Sunday,
or follow the podcast on iHeartRadio.