Blood Orange Curd

Preparation info
  • Yield:

    645 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Blood orange juice 110 g 3.88 oz 17.05%
  • Sugar


  1. 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.
  2. Add the gelatin, stirring until it dissolves completely.
  3. 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