Blood Orange Curd

• 5 egg yolks
• 100 g castor sugar
• 2 teaspoons finel

Whisk the yolks, sugar and zest together in a bowl until pale and creamy. Add the juice and whisk until combined. Stand the bowl over a pan of simmering water and cook until it starts to thicken, stirring constantly.

Still stirring, gradually add the cold butter piece by piece, adding each piece as the previous one melts into the curd. When the last piece of butter has been added, remov