Clementine Curd
Cream that can be used for various purposes, for cakes, as a spread for bread, dip for fruit ..... let your imagination run wild ..... if you have nowhere to use it, take a spoon and enjoy
Preparation steps
- Grate the rind of 3-4 clementines (you need about that much for two tablespoons of rind), cut them in half and squeeze the juice from them, it took me 4 pieces to get 125 ml of juice. Put it in a pot with a thick bottom.
- Melt the butter, beat the eggs with a whisk and gradually add the powdered sugar, put everything together in a pan and on the hob and cook at the lowest temperature, stirring constantly with a whisk, when it starts to thicken, stir with a food processor and cook until it thickens. It can take you about 15 minutes to cook at a low temperature.
- Pour into a strainer and strain.
- Cover the strained curd with a transparent foil and leave to cool.
- Pour the cooled mixture into a jar and enjoy.
- Bon Appetit !!!
Serving
The cream prepared in this way can stay in the refrigerator for up to a week.
