Relish in a tropical dessert of grapefruit curd with grilled mango, topped with coconut crème fraîche for a sweet finish.
Share :
Print
Ingredients
For Curd
- 12 ounces Florida Grapefruit Juice
- Zest of 2 Florida Grapefruit
- 8 eggs
- 3 cups sugar
- 2 cups unsalted butter
- 1 mango, peeled and sliced
For Coconut Crème Fraiche
- 1 ounce sour cream
- 13.5 ounces 35 percent cream
- 1/2 cup freshly grated coconut
Instructions
- 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 till thickened. Strain and refrigerate.
- For Coconut Crème Fraiche: Combine the creams together in a stainless steel bowl. Cover and store in a warm place (80-90 degrees) 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 fraiche on top and serve with some homemade cookies or other fruit.
Nutrition Facts
14 servings
Serving size(169g)
Amount per serving
Calories560
% Daily Value*
Total Fat 40g62%
Saturated Fat 25g155%
Trans Fat 1g
Cholesterol 195mg65%
Sodium 254mg11%
Total Carbohydrate 49g16%
Dietary Fiber 1g2%
Total Sugars 49g
Protein 5g9%
Vitamin D 1mcg6%
Calcium 46mg5%
Iron 1mg4%
Potassium 146mg4%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
Share :
Print
