Raspberry-grapefruit curd

Ingredients:

• 170 g raspberries (about 1 cup)
• 1 teaspoon grated red grapefruit zest + 0.5 cup grapefruit juice (from 1 grapefruit)
• 0.5 cups of sugar
• 4 tsp cornstarch
• A pinch of salt
• 3 large egg yolks
• 3 tablespoons chilled unsalted butter, cut into small pieces

Preparation:

1. Blend the raspberries and grapefruit juice in a blender. Strain the mixture through a fine-mesh sieve into a medium saucepan, pressing it through with a silicone spatula. Rinse the sieve.
2. Stir sugar, cornstarch, grapefruit zest, and salt into the raspberry puree. Stir in the egg yolks. Heat the mixture over medium heat, whisking constantly, until it thickens like pudding, 5-7 minutes. Remove from heat and whisk in the butter, a few pieces at a time, until fully incorporated.
3. Strain the cream through a sieve into a small bowl, pushing it through with a silicone spatula. Place plastic wrap directly on the surface of the curd to prevent a skin from forming.
4. Refrigerate until completely set, at least 4 hours and up to 5 days.