Vegan Red Grapefruit Curd

Sunday, 27 September 2009

I love red grapefruit. I prefer the sour sweetness of red grapefruit to any other kind of grapefruit (though in all honesty, I'll eat whatever you put in front of me) and happily scoff them for breakfast on their own. I also just love the flavour of red grapefruit. The tart but somehow sweet juice and the beautiful colour of the flesh. Give me a grapefruit and I'll be happy.

I came across this recipe while browsing the Vegan Visitor blog. As you might have guessed I'm really getting in to vegan cookery and baking and have been doing some research. I've never made the more traditional lemon curd which involves egg yolks and butter but it's been on my to-do list for an age. I think I'm just scared I'll mess it up. This vegan version uses no scary possibly-scrambling eggs and no heart slowing butter (two of my favourite ingredients despite their propensity to do bad things if you let them) and was simply a mixture of that beautiful ruby juice, some sugar and some cornflour. The magical properties of cornflour thicken this sweet citrusy syrup into a gelatinous and spreadable curd. Divine.

The recipe is available here on Vegan Visitor where it is put into doughnuts (yum!) I've reprinted it here in metric with the addition that I poured mine into sterilised jars and am storing it in the fridge.

235ml Freshly Squeezed Red Grapefruit juice
225g Granulated Sugar
115ml Cold Water
4 Tablespoon Corn Starch
1/8 teaspoon Salt
Zest of Grapefruits, well washed before grating
60ml Soy milk
2 Tablespoons Margarine

In a large saucepan, whisk together the juice and sugar, heating through over a medium high setting
Dissolve the cornstarch in the cold water and salt.
Once the juice and sugar have just come to a boil, add the cornstarch mixture.
Reduce the heat to medium and whisk, stirring constantly, until it comes to a full boil.
Add zest.
Allow to boil for 1 minute, without stirring; it should be quite thick.
Remove from heat.
Blend in the margarine, then soy milk, with the whisk.
Pour into sterilised jars and seal. Store in the fridge.


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