Ingredients
Sea Buckthorn Curd
- 100 grams (3.55 ounces) sea buckthorn
- 1 egg (1 piece)
- 0.5 lime (or 0.33 lemon)
- 6 teaspoons (1 ounce) sugar
- 20 grams (0.7 ounces) butter
Equipment
- Blender
Essential for creating a smooth sea buckthorn puree. Make sure to choose a high-powered option to ensure even blending.
- Sieve
Used to strain the puree for a silky texture. A fine-mesh sieve works best for achieving a lump-free curd.
- Whisk
Whipping the egg is crucial for integrating it into the mixture. A balloon whisk provides better aeration.
- Saucepan
Choose a heavy-bottomed pan to allow even heating and prevent the curd from burning.
- Jar
Store your cooled curd in a glass jar with a tight lid to maintain freshness.
Instructions
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Servings
Variations
Faq
- How do I avoid curdled eggs?
Keep the heat low and stir continuously. If you’re worried, temper the egg by adding a small amount of the hot mixture to it before combining fully.
- Can I use frozen sea buckthorn?
Yes, just make sure to defrost it fully before blending into a puree.
- Why is my curd not thickening?
Ensure you are cooking it long enough on low heat. It should coat the back of a spoon when ready.
- How do I store leftover curd?
Keep it in an airtight jar in the fridge where it can last for up to two weeks.
- Can I freeze the curd?
Yes, you can freeze it in an airtight container for up to three months. Thaw in the fridge before use.
- Is it possible to make the curd sweeter?
Absolutely! Just add an extra teaspoon or two of sugar during the cooking process to match your taste preference.