The mandarin curd is a delicious cream for filling cookies, cakes, pies, and for spoon desserts like trifle or a delicious pavlova perhaps paired with chestnuts and chocolate. The fruit curd is a cream of Anglo-Saxon origin based on yolks, citrus juice, and zest, in some versions the use of egg white, butter, or potato starch is foreseen. Between the 1800s and 1900s, fruit curd in England was served with bread or scones for tea time, and this tradition has remained unchanged to this day.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Bain-marie, Stove
- Cuisine: English
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs
- 7/8 cup mandarin juice
- 6 mandarins (grated zest)
- 2/3 cup sugar
- 2/3 cup butter
Tools
- 1 Pot
- 1 Bowl
- 1 Grater
Steps
Break the egg into a bowl and mix well with the sugar using a whisk.
Add the zest and mandarin juice.
Cook in a bain-marie until the cream coats the back of a spoon.
The temperature should reach 180°F.
Remove from heat and add the butter.
Blend with an immersion blender.
Pour into previously sterilized jars.
Close with the lid and let cool first at room temperature, then in the fridge for at least 8 hours before consuming.
WARNING: consult the Italian Celiac Association guideline and read the ingredients carefully to ensure they do not contain gluten contamination.
For all the info on pasteurization and preservation consult Guidelines on the correct preparation of food preserves in the domestic setting.
Tips
It keeps in the refrigerator for one week or in the freezer for 1 month.
FAQ (Questions and Answers)
Is it possible to make this recipe lactose-free?
Yes, you can make the mandarin curd with lactose-free or plant-based butter like margarine, or even coconut oil with the same quantities.
Can I use other citrus fruits?
Yes, you can prepare it with oranges ( recipe), mixed citrus ( recipe ) and lemon (recipe).
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