If you don’t know pineapple curd, you have to try it. After the delicious lemon curd, (I’ll leave the recipe here), I had to try this one! Made with pineapple juice, 100% fruit with no added sugars, it is a gluten-free cream, suitable for those on a gluten-free diet. Great for filling cakes, accompanying ice cream or fresh fruit, I’m sure you’ll fall in love with it.
Let’s get to work and prepare the pineapple curd together.
If you like creamy desserts, here are some tasty ideas.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing pineapple curd
- 3 egg yolks
- 2 cups pineapple juice (100% fruit)
- 3 tbsp potato starch
- 1/3 cup sugar
- 3.5 tbsp butter
- 1 lemon zest (grated)
Tools
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- Saucepan
- Whisk
Steps for preparing pineapple curd
In a saucepan, add the egg yolks (with the egg whites you can make protein omelets or cat’s tongue cookies, or meringues). Add the potato starch and mix with a whisk. Gradually add the sugar in 2 or 3 parts, always stirring.
Add the pineapple juice and stir to avoid lumps. Place the saucepan on the stove and, while stirring, cook until the cream thickens.
Remove the saucepan from the heat and add the cold butter and grated lemon zest. Stir and allow the butter to melt. Let it cool completely and refrigerate for two or three hours before serving.
Storage
You can store the cream in the fridge for two or three days in a closed jar.
