Trash Cooking

Ingredients

The peel of 1 grapefruit (use strips of peel or the grapefruit halves if you have squeezed it)

2 large eggs,

2 egg yolks

120 g powdered sugar

80 g sweet butter

Elaboration

Put the grapefruit pieces in a small saucepan with 240 ml of water.
Cover it and bring to a boil.
Reduce the heat and simmer it for 20 minutes.
Remove the lid and check the water level: about 120 ml are needed. If there is more liquid, continue simmering for a few minutes without the lid.
Turn off the heat and leave the lid on. 
Filter and reserve 120 ml of liquid.
Meanwhile, beat the eggs, the yolks and the sugar in a saucepan over moderate heat.
Add the butter and the reserved liquid.
Continue beating until the mixture thickens. 
Filter and transfer the cream to a sterilized jar.
This cream can be preserved for up to two weeks in the refrigerator. If you have used peels, keep them and dehydrate them.