Using the grapefruit curd I made in the microwave I made Grapefruit Curd Soufflé. This is a simple recipe and does not make use of crème pâtissière for the base.
You will have read that Dave and I applied for a UK Visa. The last time we applied it took 3 days. This time I read up on the website how long they expected the Visa to take. I had to get our timing perfect as we need the Visa to last until after the 15th of February 2018. We have applied for a 6 month Visa which is valid from the day it is stamped into the passport. The British Government indicated that the application should take 15 working days. In order to not risk cutting it too fine we applied 21 working days in advance. I did not take into consideration the day we went for our appointment. Or the day we fly out of South Africa.
Today’s inspiration ♥ Recipe For Grapefruit Curd Soufflé ♥ can be found on Lavender and Lime Click To Tweet
And then the waiting game began. I wrote the countdown on my wall calendar and hoped and prayed we would not find ourselves in trouble. My friend Rosey who is a travel agent told me that it would take at least 20 days. I did a quick internet search and saw that the British High Commission had been interviewed regarding the Visa application process. In the interview it was stated that the turn around would be 19 days. And so, I was prepared to wait and did not stress about the situation. Much like one needs to do with a soufflé. You need to wait patiently while they rise, and do not worry that they won’t. As you can see from my grapefruit curd soufflé they started dropping quite quickly. The flavour was excellent though. And, our Visas arrived after 15 working days!
Click on the links for conversions and notes.
- 90g fructose
- Juice of 1 grapefruit
- 50g butter, cubed
- 2 eggs, separated
- 10g butter melted
- 120g castor sugar for dusting
- Place the fructose and grapefruit juice into a bowl and whisk to combine
- Add the butter and microwave in 30 second bursts until the butter has melted whisking each time
- Lightly beat the egg yolks and then whisk in to the juice mixture
- Microwave in 30 second bursts until the curd thickens (mine took 6 minutes)
- Transfer straight away to a clean bowl and cover with cling film
- Allow to cool before using
- Using a pastry brush, brush the entire inner surface of 3 ramekins with the melted butter
- Pour castor sugar into each ramekin and rotate until the butter is completely covered, shaking out the excess
- Preheat the oven to 170° Celsius with a baking tray on the middle shelf
- Whisk the egg whites to stiff peaks
- Using a spatula fold the egg whites into the curd
- Fill your soufflé dishes to the top and smooth off with a palette knife
- Sprinkle the top with castor sugar and leave to melt for 1 minute
- Thumb the edges and place into the oven for 18 minutes
- Serve immediately
Inspiration published on Lavender and Lime October 27: