Florida Grapefruit Curd with Grilled Mango and Coconut Crème 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.