Grapefruit Curd
(scaled) (original)
2/3c juice (154g) 45g juice (1 lemon) (22.5%)
Zest of one grapefruit Zest of said lemon
223g eggs (weighed in the shell) 65g egg (1 large, in shell) (32.5%)
189g sugar 60g sugar (30%)
1 stick butter (salted 30g butter (15%)
How can I have been so stupid??! There is more sugar than juice here; I should have caught that. We'll have to see if it's ok as an ice cream add-in. Or maybe I could do a batch with just a tiny amount of sugar and then blend them together?
My usual recipe, for comparison purposes (modified from 84th&3rd):
3 eggs (about 170g) (40%)
1/2c juice (from 2-3 small lemons, plus zest from 1 or 2, about 120g) (28%)
80g sugar (18%)
60g butter (14%)
pinch of salt (I just use salted butter)
Whisk together eggs and sugar. Stir in juice, zest, and salt if using. Heat gently, stirring constantly, til thickened. Remove from heat and stir in butter.
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