The acid from the grapefruit juice and citric acid will naturally thicken the sweetened condensed milk, which is one of the coolest things to watch happen right before your very eyes.
Recipe information
Yield
Makes about 275 g (1 cup)
Ingredients
225 g sweetened condensed milk (3/4 cup)
30 g Tropicana Ruby Red grapefruit juice (2 tablespoons)
2 g kosher salt (1/2 teaspoon)
2 g citric acid (see page 16) (1/2 teaspoon)
1 drop red food coloring
Preparation
Combine the sweetened condensed milk, grapefruit juice, salt, citric acid, and food coloring in a medium bowl and mix with a rubber spatula by stirring and folding over the mixture until it is homogenous. Use immediately, or transfer to an airtight container and store in the fridge for up to 2 weeks.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
