1. Place juices, water and sugar in a steam kettle. Bring to boiling, making sure sugar is fully dissolved.
2. Temper in yolks. Continue cooking, whisking continuously until mixture thickens and reaches nappe (180°F).
3. Place in mixer and cool slightly. Start incorporating the Plugrá Butter.
4. Pour in molds or tart shells while still warm.

Chef's Note
Blood Orange Curd also can be used as a sauce or topping. For my Milk Chocolate Butter Mousse, I drizzle the serving plate with the curd.