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1
Put the passion fruit puree and sugar in a blender and blend until the sugar granules have dissolved.
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2
Add the egg and blend on low until you have a bright orange-yellow mixture.
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3
Transfer the contents of the blender to a medium pot or saucepan.
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4
Clean the blender canister.
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5
Bloom the gelatin (see page 29).
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6
Heat the passion fruit mixture over low heat, whisking regularly.
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7
As it heats up, it will begin to thicken; keep a close eye on it.
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8
Once the mixture boils, remove it from the stove and transfer it to the blender.
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9
Add the bloomed gelatin, butter, and salt and blend until the mixture is thick, shiny, and super-smooth.
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10
Transfer the mixture to a heatproof container, and put in the fridge for 30 to 60 minutes, until the passion fruit curd has cooled completely.
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11
While the passion fruit curd is cooling, use a paring knife to carefully remove the rind from the grapefruit.
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12
Remove every last bit of itleave no white pith behind!
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13
Then carefully remove each segment of grapefruit from its membranes by slicing down both sides of each segment, along the membrane, to the center of the fruit; the segments should come right out.
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14
(The technical term for this process is supreming the fruit.)
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15
Put the grapefruit segments in a small saucepan with the grapeseed oil and warm over low heat, stirring occasionally and gently with a spoon.
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16
After about 2 minutes, the warm oil will help separate and encapsulate the individual grapefruit threads.
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17
Remove from the heat and let the threads cool slightly before proceeding.
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18
Using a spoon or rubber spatula, gently stir the grapefruit threads into the cooled passion fruit curd.
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19
Use immediately, or transfer to an airtight container and store in the fridge for up to 1 week.
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20
Powdered gelatin can be substituted for the sheet gelatin: use 1/4 teaspoon.
