Monday, February 12, 2018

Bergamot Curd

Most people would probably recognise Bergamot as the distinctive flavour in Earl Grey tea but it is actually a citrus and most of the worlds supply comes from Calabria.

Bergamot

Flavour-wise I'd say that it is a bit closer to Meyer Lemon in its tartness but with a more interesting fragrance. Surprisingly, I found it wasn't as strong a flavour as you find in Earl Grey tea - so if you are one of those that dislike Earl Grey don't write off Bergamot until you try the fresh fruit.

As Shrove Tuesday is coming up, I needed something to serve with my pancakes and a curd is a quick and delicious way to fill that need.



Bergamot Curd

Bergamot Curd

2 egg yolks
70 grams icing sugar
60mls bergamot juice
40 grams butter, diced

1. Whisk the egg yolks and icing sugar until light and fluffy.

2. Transfer mixture into a saucepan, add the juice and the diced butter.

3. Place the saucepan over a low heat and whisk constantly. When the mixture starts to thicken, remove from the heat - keep whisking. The mixture will continue to thicken as it cools.

4. Pour the curd into sterilised jars, seal and allow to cool before storing in the fridge.

No comments

Post a Comment

© Cook (almost) Anything at Least Once | All rights reserved.
BLOG TEMPLATE HANDCRAFTED BY pipdig