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Bergamot Orange Curd Spheres
Preparation info
- Makes
3 lb
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Sugar |
Method
- Combine the sugar, orange juice, lemon juice, and eggs in a nonreactive saucepan over medium heat.
- Whisk until the mixture reaches 175°F/80°C, or until all the bubbles dissipate.
- Remove the pan from the heat and slowly whisk in the butter in increments.
- Strain through a fine-mesh sieve into a bainmarie over an ice water bath.
- Let t
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The licensor does not allow printing of this title
Hi - thanks for spotting this issue - this seems to be an omission in the print edition too - we have asked the publisher to confirm.
(Our guess would be to add at the same time as the butter…)