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Ingredients
Relish in a tropical dessert of grapefruit curd with grilled mango, topped with coconut crème fraîche for a sweet finish.
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.
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