Grapefruit Cream

This grapefruit cream is so decadent and, well, creamy, you will want to eat it by the spoonful.  And hey, if you do take a few (or ten) spoonfuls, I won't judge.  Obviously with all the butter and sugar in this, it's not exactly healthy but once you taste it you will forget about that.  It is great on pancakes, waffles, muffins...practically any baked good and is just a fun little treat to top your breakfast (or whatever else).

Grapefruit Cream

Number of Servings: about 1 cup of cream
Time to Prepare: 30 minutes

• 1/3 cup sugar
• zest of 1 grapefruit
• 2 eggs
• 1/4 cup grapefruit juice
• 7 Tbsp butter at room temperature, cut into tablespoons
• tiny drop of red food coloring (optional)

In the bottom of a double boiler, put about an inch or so of water and bring it to a low boil.

In the top of the double boiler (before putting it over the boiling water), mix together the sugar and zest, then whisk in the eggs and grapefruit juice.  Place over the boiling water and whisk constantly until it reaches 180 degrees.  It should be somewhat thickened.  Once it reaches 180 degrees, pour through a strainer into a blender.  Let it sit for about 10 minutes, stirring periodically, to allow it to cool.

Put the lid on the blender, start blending, and add the butter, one piece at a time.  If you want it to be slightly more pink, you can add a tiny drop of red food coloring (I have gel food coloring and just put in a little toothpick point).  Let it blend for 3 minutes, then pour into a jar or serving bowl and let chill until firm.

Source: Everyday Reading
Produce Used: Grapefruit