Grapefruit and Passion Fruit Curd on the Half Shell

Name: Grapefruit and Passion Fruit Curd on the Half Shell
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT2H55M0.000S
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

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Level: Intermediate

Total: 2 hr 55 min (includes chilling time)
Active: 55 min

Yield: 8 servings

Level: Intermediate

Total: 2 hr 55 min (includes chilling time)
Active: 55 min

Yield: 8 servings

Ingredients

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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

Directions

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.