Blood Orange Curd

Name: Blood Orange Curd
Yield: Yield: 645 g/1 lb 6.72 oz
Cuisine: United States
Ingredients: Eggs 110 g 3.88 oz 17.05%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 5 g .18 oz .78%; Butter, pomade (softer than room temperature) 270 g 9.52 oz 41.86%; Blood orange juice 110 g 3.88 oz 17.05%; Sugar 150 g 5.29 oz 23.26%

Preparation info

Yield:
645 g

Difficulty
Easy

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Blood orange juice 110 g 3.88 oz 17.05%
Sugar

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Combine the blood orange juice, sugar, and eggs in a bowl and cook them over a hot water bath until thickened while whisking constantly; the mixture should reach 85°C/185°F.
Add the gelatin, stirring until it dissolves completely.
Stir in the butter (it is necessary to have the butter very soft in order for it to mix in well with the other ingredients