Grapefruit Custard

Grapefruit Custard

150 g freshly squeezed pink grapefruit juice
25 g grapefruit peel wiped with the finest grater
250 g eggs (about 5 pieces)
250 g sugar
150 g butter
sea ​​salt on the tip of a knife

Step 1
Beat the eggs with salt until smooth, so that there are no protein «threads». Add sugar and grapefruit juice, mix again until smooth.
Step 2
Pour the mixture into a saucepan with a thick bottom, put it on a small fire and warm it, stirring all the time with a whisk until the cream thickens (if you dip the spoon into it and then run your finger along the back of the spoon, then a clear strip remains, the edges do not converge).
Step 3
Hot cream rub through a sieve, rubbing all the lumps. Add zest to cream and mix.
Step 4
Cut the cold butter into cubes with a side of 1–1.5 cm. While stirring the warm cream with a whisk, add 2–3 cubes of butter to it to make a completely smooth mass.
Step 5
Cover the surface of the cream directly with a film (let it stick to the cream). Cool and cool for at least 12 hours. Store in the refrigerator for up to 1 month.

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