Ruby Red Grapefruit Curd
 
Makes approximately 2 cups
Ingredients
  • 1 cup granulated sugar
  • 1 tablespoon ruby red grapefruit zest
  • ¼ cup cornstarch
  • ¼ teaspoon kosher salt
  • ¾ cup fresh ruby red grapefruit juice
  • ¼ cup water
  • 5 large egg yolks
  • ½ teaspoon unflavored gelatin
  • 2 tablespoons unsalted butter, softened
  • 6 to 8 drops red food coloring (optional)*
Instructions
  1. In a medium saucepan, whisk together sugar and zest. Whisk in cornstarch and salt. Add juice and ¼ cup water, whisking until smooth. Heat over medium heat until sugar is completely dissolved. Whisk in egg yolks and gelatin. Increase heat to medium-high; cook, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat and stir in butter and food coloring.
  2. Strain mixture through fine mesh sieve into a bowl. Press plastic wrap directly onto surface of curd. Let cool to room temperature and refrigerate until chilled.
Notes
*We used Watkins Food Coloring, which contains no artificial dyes.
Recipe by Victoria at https://victoriamag.com/champagne-grapefruit-layer-cake-recipe/