Kiwi Curd
Kiwi curd made with satsuma juice.
Servings 4
Calories 294kcal
Ingredients
- 3 kiwi fruit peeled and chopped
- zest and juice of 1 small satsuma
- 3 eggs yolks
- 100 g caster sugar (superfine sugar)
- 50 g butter in cubes
Instructions
- Put all the ingredients except the butter in a Bain-Marie over a pan of water you have heated up to simmering point.3 kiwi fruit, zest and juice of 1 small satsuma, 3 eggs yolks, 100 g caster sugar (superfine sugar)
- Leave the pan on the heat. Stir together for about 15 minutes until the mixture thickens up and coats the back of a spoon.
- Sieve the mixture into a bowl, pressing it through the sieve with the back of a spoon.
- Beat in the butter until it goes thick and glossy.50 g butter
- Allow to cool and if you wish, put it in sterilized, clean jars, otherwise put it in a covered bowl in the fridge. It will thicken as it chills.
Notes
Use the kiwi satsuma curd in a Victoria sponge for a delicious alternative to lemon, orange or passionfruit curd, or eat with soft fresh bread or on toast.
For a quick and easy dessert, break up a meringue nest, add freshly whipped cream, and top with kiwi satsuma curd.
Nutrition
Calories: 294kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 173mg | Sodium: 91mg | Potassium: 153mg | Fiber: 2g | Sugar: 31g | Vitamin A: 566IU | Vitamin C: 51mg | Calcium: 45mg | Iron: 1mg