Grapefruit and sweet orange marry particularly well in creamy fruit curds. The combination gives this curd a fantastic flavor and a real citrus tang. It is perfect for spreading on toast for breakfast or at tea time, and is also superlative folded into whipped cream and used as a filling for cakes, roulades and scones. Really fresh free-range eggs give the best results and flavor when making curd.
Showing posts with label Red Grapefruit. Show all posts
Showing posts with label Red Grapefruit. Show all posts
Orange and Grapefruit Curd
Citrus-Berry Terrine with Red Grapefruit
This citrus-berry and red grapefruit terrine is an easy and beautiful way to say goodbye to the winter and welcome the spring. This is sophisticated jello packed with berries and citrus. Perfect for a sunny day like today!
Serves: 4-6
Ingredients:
- 2 cups fresh squeezed orange juice
- 2 envelopes unflavored gelatin
- 1/4 cup water
- 1/3 cup honey
- 4 cups mixed ripe berries (small berries make slicing the terrine easier)
- 1 red grapefruit
- candied lemon zest for a garnish
Directions:
Pour the water into a small bowl, sprinkle the gelatin over it and let soften for 5 minutes.
Heat the honey with fresh squeezed orange juice in a medium saucepan over medium-high heat, stirring until honey is dissolved. Remove the pan from the heat, and add the gelatin mixture, stirring until the gelatin is dissolved. Set aside, let it cool.
Cut a thick slice off the top and bottom of the grapefruit. Stand the grapefruit upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl. Mix with berries.
Place berries and grapefruit in a 4-by-8-inch loaf pan; pour juice mixture over, pressing berries gently to submerge completely. Refrigerate until firm, at least 4-5 hours.
To unmold the terrine, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve. Serve with whipped cream and garnish with candied lemon zest.
Happy Spring, My Dear Friends!
