I made this curd to pair with this black sesame chiffon cake I made not long ago. Initially, I had planned to just make a simple lemon curd, but with a few almost forgotten crinkly looking kaffir limes sitting in the corner of my fridge drawer, looking all cold and lonely, I decided it wouldn’t harm to add them to the lemons.
Anyone who browse online bookstores lately would knew what’s the rave on the bestseller list lately. The phenomenal 50 Shades Trilogy stays put on top three for months till today. I ignored it initially because a queue of novels on my shelf are waiting for me to read and collecting dust at the same time so I try (very hard) not to lengthen the queue, and also because I wasn’t aware of the erotic content of the bestseller trilogy, until I saw an article from a female magazine. Who isn’t curious about the universally well-known erotic novels? So I started reading it with ebook (no extra load on the shelf).
When I was looking for a recipe for grapefruit curd, google showed up this ginger grapefruit curd from 101 Cookbooks with really gorgeous pictures. I thought ginger and grapefruit seems like a good marriage plus I love ginger so this recipe was a perfect find. When I was reading through the recipe, the part that interest me was that Heidi concentrates the grapefruit juice by simmering and reducing the juice to half the amount. This method greatly intensifies the flavour of the grapefruit. The ginger was noticeable but I prefer the ginger in my sweets to be really deep and spicy, so the next time I’ll probably try to simmer bruised ginger pieces with the grapefruit juice in addition to the original…