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.

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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

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