5 eggs
1-3/4 c sugar
1 c blood orange juice*
1/4 c lemon juice
Zest from 1 orange and 1 lemon
1 c cold unsalted butter, cut into cubes
1 c heavy cream, whipped
* Available at ATI
In a heat proof bowl mix together all of the ingredients except the butter and whipped cream. Place over a pot of simmering water and whisk every few minutes and use a spatula to scrape the sides. Cook until the curd thickens and gets to about 180*, about 25 minutes. Add the butter and stir until smooth. Transfer to a clean bowl and set over ice, stir until cool. Chill completely and fold in the whipped cream just before serving.
For a really elegant dessert. Bake off squares of puff pastry* and layer with the curd, whipped cream, and raspberries.
