Florida Grapefruit Curd With Grilled Mango And Coconut Creme Fraiche

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

Preparation

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.