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1
To make the curd, in a bowl, stir together the sugar and cornstarch.
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2
Whisk in the lemon juice, egg yolk, and whole egg, mixing well.
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3
(Reserve the egg white for later.)
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4
Strain through a sieve into a bowl.
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5
Stir in the lemon zest and butter.
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6
Pour the mixture into a thick-bottomed saucepan and place over medium heat.
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7
Heat, stirring constantly, including into the corners of the potuntil the mixture reaches 185F (84C).
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8
You will notice it starting to bubble along the sides of the pan.
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9
When you see the bubbles, immediately transfer it to a bowl and refrigerate it.
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10
Rinse the saucepan so you can use it for the syrup.
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11
Add the sugar and water, stir once, and bring to a boil over medium heat.
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12
Remove from the heat, add the rosemary, and allow to infuse for 5 minutes.
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13
Strain the syrup through a sieve and set aside.
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14
Peel the grapefruits, keeping the segments whole and tidy (Google for a video, but you already know this).
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15
Drain off the excess juice and drink it with gin and a dash of the rosemary syrup.
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16
In a small bowl, whisk the reserved egg white until stiff peaks form.
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17
Set aside.
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18
Get out your blowtorch, or preheat your broiler.
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19
Set out 4 broilerproof plates or individual gratin dishes.
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20
Put a grapefruits worth of segments on each plate, arranging them side by side.
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21
Drizzle 1 tablespoon of the rosemary syrup over each portion of grapefruit segments.
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22
Gently fold the egg white into the curd, then spoon the curd evenly over the grapefruit portions.
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23
Run the torch over the curd topping until nice and caramelized, or put the plates or dishes on a rimmed baking sheet and slip under the broiler for a minute or two.
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24
Remember the top should be hot but not the bottom.
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25
Thats chaud froid!
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26
Serve right away.
