Kiwi curd
Description
The recipe won't take much time. You can even make curd from unripe kiwi fruits, just add a bit more sugar to neutralize the sour taste. The cream's shelf life is 1-2 days. It's best to cover it with plastic wrap while cooling to prevent a skin from forming on the surface. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the kiwi and rinse it in water, slice it and place it in the blender or food processor bowl. Add sugar. The amount depends on the sweetness of the fruit.
- 3
Step 3
Blend all the contents of the container into a puree for approximately 2-3 minutes.
- 4
Step 4
Transfer the kiwi purée into a saucepan or pot, and crack two chicken eggs into it. You can also do this in a bowl if you have a metal whisk to avoid scratching the non-stick surface. If your whisk is silicone, beat everything together directly in the saucepan or pot.
- 5
Step 5
Add cornstarch and butter immediately, mix well, and place the container on the stove over medium heat.
- 6
Step 6
Simmer the cream for about 3-5 minutes until it reaches the desired thickness, then turn off the heat. Cool the curd in the refrigerator for 20-30 minutes.
- 7
Step 7
Place the cream in a sauce boat or a small serving dish and serve, or use it to make pastries.