Blood Orange Curd
Deliciously rich, tangy and smooth blood orange curd.
Equipment
- Small saucepan
- Whisk
- Small Bowl
- Rubber spatula
- Airtight container/Jar
Ingredients
- 150 ml blood orange juice
- 150 grams caster sugar
- 30 grams cornflour
- 50 ml water
- 50 grams egg yolk (approx 3)
- 20 grams butter
Instructions
- In a small saucepan, add the orange juice and sugar.
- Heat on medium until it starts to boil.
- In a small bowl, add the cornflour and water and mix until the cornflour has fully dissolved.
- Add this mix to the boiled syrup and continue cooking for a further 2-3 minutes until thickened, whisking constantly.
- Once the cornflour has cooked off and the mixture has thickened significantly, take it off the heat.
- Immediately whisk in the egg yolks quickly, followed by the butter.
- Whisk until everything has melted and is totally incorporated.
- Pour into an airtight container and cover the surface with a little cling film to prevent a skin forming.
- Allow to cool totally before refrigerating. Can be kept for up to 5 days in the fridge or 3 months in the freezer.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.