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Wine Country Recipe: Grapefruit Curd for Breakfast or Dessert

Monday, March 10th, 2014

 Recipe courtesy of Europa Village Winery and Chef Dean Thomas, Inn at Europa Village


This Grapefruit Curd one of the classic breakfast starts at The Inn at Europa and is also great for a light spring dessert.

Europa Village Garnacha Rosa is a perfect pairing with the slight dry-sweet approach to offset the tartness and burnt sugar flavors.

Ingredients:

2 each Ruby Pink Grapefruit, zest & juiced

1/2 tsp cornstarch

1/2 cup sugar

1 whole egg

4 each egg yolk

3 tbsp unsalted butter

1/4 piece banana, 2 whole bananas

8 tbsp Sugar in the Raw

1/2 pint seasonal berries

8 each Pink Grapefruit Supremes (segments)

Sprinkle of local bee pollen (optional)

Method of Preparation:

  1. Using a stainless steel sauce pan, mix the cornstarch and sugar together. Add the grapefruit juice and zest. Bring to a simmer.
  2. In a small mixing bowl, whip the egg and egg yolks.  Slowly add the cooked grapefruit-sugar mix while whipping to temper the eggs (do not cook to scramble.) Add the two ingredients together; remove from the stove and finish with the butter. Cover and chill.
  3. For service, place 2 tablespoons of the curd onto a plate. Top with the quartered banana and sprinkle with Sugar in the Raw on top. Using a flame torch, burn the sugar until completely dark and slightly smoking. Garnish with seasonal berries, grapefruit segments and bee pollen.

Bon Appetit!

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