<ol> <li>2 tsps unflavored powdered gelatin</li> <li>4 tbsp grapefruit juice</li> <li>4 oz unsalted butter, room temperature</li> <li>1 cup turbinado sugar</li> <li>3 eggs</li> <li>3 egg yolks</li> <li>1 cup fresh squeezed grapefruit juice</li> <li>4 tsp grapefruit zest</li> <li>1 tsp lemon zest</li> <li>1 - 1 1/2 tbsp fresh lemon juice</li> <li>pinch of himalayan pink salt</li> </ol>
Dissolve the gelatin into 4 tbsp fresh squeezed grapefruit juice and set aside Whip the butter and sugar until pale and it creates ribbons Using a stand mixer add the 3 eggs one at a time to the sugar and egg mixture, each egg must be fully mixed before adding another. Add 1 cup of fresh squeezed grapefruit juice, grapefruit zest, lemon zest and fresh lemon juice mix this mixture and cook on top of stove in a double boiler whisking while cooking. Whisk and cook until the mixture is thick enough to coat the back of a spoon. Remove from heat and set aside. Once cool, pour into pastry crust. Top with brûlée grapefruit. *do not be scared when you add the grapefruit & lemon juice mixture to the creamed butter as it will separate. Not to worry, it will come back together once cooked. To brûlée the grapefruit, toss segmented red and blanc grapefruit in raw turbinado sugar and lay out on sheet pan and lightly sear with torch until done. For the pastry crust I used Sarah Owens Pâte Sucrée recipe from her cookbook Sourdough. Once you complete all the steps, refrigerate and cool until set, preferably overnight.
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