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.
