Grapefruit Coconut Cream Curd – Dairy and Sugar Free

The recipe for dairy and sugar free grapefruit curd is very similar to that of lemon and blood orange curds. Making sugar free curd with citrus fruits using honey can be tricky in terms of quantities of juice and honey used. It depends on the acidity of any particular juice and the type of honey. My advice is always taste the liquid mixture before starting to heat it, in order to get the real taste of the product and adjust the taste by adding juice or honey to achieve the balance you like. Another variable in these curds is the texture. It can be more runny, like that for pouring custard, or thicker, up to the consistency of a porridge. Sometimes there is no correlation in how thick the curd is, when still hot, and how thick the final product will be. Grapefruit curd is a perfect example for that. It was comparatively runny then heated, was very slow at getting thickened, but the final product was the thickest curd I made.

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This consistency is good as a cream layer in a cake, or as an individual dessert, served with fresh fruits and berries, but is not perfect as a pouring sauce for dry cakes.

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The colour of grapefruit curd is not very appealing and is partially explained by the generous quantity of pure vanilla powder, which I used as a source of vanilla flavour. The look of grapefruit curd does not however reflect its taste. The predominant grapefruit flavour works well with honey, coconut cream and vanilla overtones, the vanilla most prominent among them. The taste is intense, but not as sharp and acidic as in lemon curd, it goes more into bitter flavour than acidic.

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Ingredients:

  • 270ml coconut cream (I used whole contents of 270 ml can Ayam pure coconut cream 29.3% fat)
  • 210-220g honey
  • 1 tea spoon of lemon zest (optional)
  • 200ml freshly squeezed grapefruit juice
  • 2 large eggs
  • 2 egg yolks
  • 30g white chia seeds
  • 2 gold grade gelatine leaves (not all brands of gold grade gelatine leaves are identical in weight, that can cause slight variation in curd texture, for runnier curd use 1 or 1 and a half leaves)
  • 1 heaped tea spoon pure vanilla powder

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Preparation:

step by step photos can be found here in blood orange curd preparation, which is very similar

  • squeeze the juice from grapefruits
  • combine eggs and egg yolks with honey and beat the mixture on high for 6-8 min
  • add coconut cream to eggs and honey mixture, combine them together
  • add grapefruit juice, vanilla powder and lemon zest (if using), combine all ingredients well
  • place gelatine leaves in cold water, let them soak
  • weigh chia seeds and have them close
  • pour curd mixture into a sauce pan
  • start heating cream on low heat, constantly stirring with a whisk or a spoon
  • if using thermometer, the temperature can’t go over 80 degrees C
  • when the mixture warms up, add chia seeds, stir them into the liquid
  • continue cooking on a low heat constantly stirring
  • when the temperature reaches 80C take the pan from the heat, let it rest for 10 min and start cooking again
  • reach the temperature of 80C
  • take the pan from the heat and let the mixture rest for 10 min
  • squeeze water from gelatine leaves
  • add gelatine to the pan with curd
  • stir gelatine until it dissolves
  • pour grapefruit curd into a glass container, preferably with a lock-up lid
  • refrigerate it overnight
  • whisk it the next day to loosen up the texture, and use it in desserts and/or to make cakes

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  • transfer curd into glass jars for 3-5 days refrigerated storage

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