0.0 – 0 reviews • Dessert
| Level: |
Intermediate |
| Total: |
2 hr 55 min |
| Active: |
55 min |
| Yield: |
8 servings |
Ingredients
- 4 whole grapefruits plus 1 segmented grapefruit, chilled
- 2 gelatin sheets
- 3/4 cup passion fruit purée
- 2 whole large eggs plus 4 large egg yolks
- 1/2 cup sugar
- 1 vanilla bean, seeds scraped and pod reserved
- 4 ounces (1 stick) unsalted butter, cut into 1/2-inch cubes
Instructions
- Slice the whole grapefruits in half and scoop the flesh into a blender (reserve the grapefruit shells for later). Blend the flesh until fully combined. Pour through a sieve into a container and add the gelatin sheets. Add the passion fruit purée and stir to combine. Meanwhile, combine the eggs and egg yolks in a medium saucepan.
- Add the purée and sugar to the pan and place over medium heat, whisking constantly to keep the curd smooth. Cook until the curd has thickened to a velvety texture, about 5 minutes, then whisk in the vanilla seeds and pod. Whisk in the butter, then strain through a sieve into a bowl set over an ice bath. Whisk until cooled to room temperature.
- Using a 2-ounce ladle, carefully pour into the grapefruit shells and place on a sheet tray. Refrigerate until chilled and set, about 2 hours.
- Garnish with the grapefruit segments just before serving.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
258 |
| Total Fat |
15 g |
| Saturated Fat |
8 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
1 g |
| Sugar |
21 g |
| Protein |
5 g |
| Cholesterol |
172 mg |
| Sodium |
28 mg |
