Bergamot Curd with Grapefruit & Berries
Teague Moriarty, Matt McNamara, Sons & Daughters, San Francisco - July/August 2014
Makes 1 1/2 qts. curd
- 4 lg. eggs
- 1 cup (210g) granulated sugar
- 3/4 cup plus 2 1/4 Tbsps. (210ml) bergamot juice
- 2 sheets gelatin, bloomed in cold water
- 18 Tbsps. (260g) unsalted butter
- grapefruit sûpremes
- green strawberry sprigs (for garnish)
Whisk eggs and sugar in small saucepan until pale; whisk in juice; set on top double boiler over medium heat; cook, whisking constantly, until mixture just starts to thicken (about 5 minutes); remove from heat.
Gently whisk 2 to 3 minutes longer; place in a blender; squeeze liquid from gelatin; add gelatin and butter to curd; blend until butter is incorporated and mixture is smooth; pour into hotel pan; cover with plastic wrap, pressing directly onto surface; refrigerate until curd is set.
Place curd in a bowl; whisk until loosened and smooth; place in pastry bag set with small round tip; reserve in refrigerator.
To serve, pipe 2 quarter-size dots of curd into each serving bowl; place grapefruit and blackberries around; garnish with strawberry sprig.
What to drink: Laurent-Perrier Demi-Sec Champagne NV