CLEMENTINE CURD
Make the most of clementines at Christmas with this moreish clementine curd. It's great as a spread to spoon over bread or in festive baked treats
Provided by Cate Dixon
Categories Condiment
Time 45m
Yield Makes 2 x 324ml jars
Number Of Ingredients 6
Steps:
- Strain all of the eggs through a sieve into a large heatproof bowl. Add the cornflour and caster sugar and whisk until smooth. Pour the clementine and lemon juice through the sieve into the bowl to catch any pips, then stir through the clementine zest and cubes of butter.
- Set the bowl over a pan of gently simmering water, ensuring the bowl doesn't touch the water, and cook for 20-25 mins, stirring continuously until the curd has thickened, forms a glossy coating on the back of the spoon and leaves a trail when you drag your finger through it.
- Pour the curd into two 324ml sterilised jars (see tip, below), seal and cool. Keep in the fridge and use within two weeks.
Nutrition Facts : Calories 45 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 1 grams protein, Sodium 0.08 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
