Reprinted with permission from The Art of Living According to Joe Beef by David McMillan (Ten Speed Press, 2011) Compare Prices.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Makes 4 servings.
- ***** Curd *****
- ½ cup (100 g) sugar
- 1 ½ teaspoons cornstarch
- 6 tablespoons (90 ml) fresh lemon juice
- 1 egg, separated
- 1 whole egg
- Grated zest of 1 lemon
- ¼ cup (55 g) unsalted butter, diced
- ***** Syrup *****
- ¼ cup (50 g) sugar
- 2 ½ tablespoons water
- 1 ½ teaspoons chopped fresh rosemary
- 4 pink or white grapefruits
Pour the mixture into a thick-bottomed saucepan and place over medium heat. Heat, stirring constantly, including into the corners of the pot—until the mixture reaches 185°F (84°C). You will notice it starting to bubble along the sides of the pan. When you see the bubbles, immediately transfer it to a bowl and refrigerate it.
Rinse the saucepan so you can use it for the syrup. Add the sugar and water, stir once, and bring to a boil over medium heat. Remove from the heat, add the rosemary, and allow to infuse for 5 minutes. Strain the syrup through a sieve and set aside.
Peel the grapefruits, keeping the segments whole and tidy (Google for a video, but you already know this). Drain off the excess juice and drink it with gin and a dash of the rosemary syrup. In a small bowl, whisk the reserved egg white until stiff peaks form. Set aside.
Get out your blowtorch, or preheat your broiler. Set out 4 broilerproof plates or individual gratin dishes. Put a grapefruit’s worth of segments on each plate, arranging them side by side. Drizzle 1 tablespoon of the rosemary syrup over each portion of grapefruit segments. Gently fold the egg white into the curd, then spoon the curd evenly over the grapefruit portions.
Run the torch over the curd topping until nice and caramelized, or put the plates or dishes on a rimmed baking sheet and slip under the broiler for a minute or two. Remember the top should be hot but not the bottom. Serve right away.
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