- 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
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.
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.