Waitrose and Partners
Pink grapefruit & cardamom curd

Pink grapefruit & cardamom curd

This velvety curd by Lucas Hellweg captures the brightness of the fruit. Occasional hits of cardamom take things in a subtly scented direction.

0 out of 5 stars(0) Rate this recipe
Gluten freeVegetarian
  • Makes20
  • CourseAccompaniment
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 15 cardamom pods
  • 2 Floridian pink grapefruit, zest and juice
  • 1 lemon, juice
  • 100g caster sugar
  • 4 eggs, 2 whole, 2 yolks
  • 75g cold unsalted butter, cut into small cubes

Method

  1. Sterilise a 400g jar (or a few smaller ones) according to the instructions online at waitrose.com/howtosterilisejars. Split open the cardamom pods and grind the seeds using a pestle and mortar to a coarse powder (or chop finely on a board). Discard the pods and put the seeds in a small saucepan with the grapefruit zest and juice. Put over a medium heat and bubble until reduced by ½ (about 5 minutes).

  2. Bring about 3cm water to a simmer in a saucepan and tip the grapefruit mixture into a heatproof bowl that will fit snugly over it (the bowl shouldn’t touch the water). Add the lemon juice, sugar, whole eggs, yolks and a pinch of salt; whisk until combined.

  3. Add the butter and whisk for 5-10 minutes over the simmering water until the curd starts to thicken. Pour into the sterilised jar(s) and seal; keeps for 1 month in the fridge.

Cook’s tip

Leftovers

Egg whites

Put into an airtight container, label and store in the freezer for up to 2 months. Use in meringues, friands and icing.

Nutritional

Typical values per item when made using specific products in recipe

Energy

398kJ/ 95kcals

Fat

5.8g

Saturated Fat

3.1g

Carbohydrates

8.8g

Sugars

8.8g

Fibre

0g

Protein

1.6g

Salt

0.1g

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet