Kitchen Craft Episode 34: ClemenGold mandarin curd
In celebration of the fact that ClemenGold™ mandarins are now in season, chef Clem shows you how to use them to make the best citrus curd. He suggests you enjoy this with pancakes and a dash of double cream Ayrshire wild blossom honey yoghurt. We think that’s a grand idea.
Makes 2 cups
Ingredients:
- 200 g sugar
- 6 free-range egg yolks
- 2 ClemenGold® mandarins, zested and juiced
- 2 T Woolworths LemonGold™ juice
- 115 g butter, cubed and chilled
- Woolworths Frozen Pancakes, warmed to package instructions, for serving
- Woolworths Double Cream Ayrshire Wild Blossom Honey Yoghurt
Method:
- Combine the sugar and eggs in a mixing bowl and whisk until thick and pale in colour.
- Add the ClemenGold® juice and zest as well as the LemonGold™ juice. Mix to combine.
- Pour the mixture into a cold saucepan, then place over medium-low heat, stirring with a wooden spoon or silicone spatula. Once the mixture becomes thick enough to coat the spoon and you’re able to run your finger through it and it holds that line, it’s ready for the butter.
- Remove the pan from the heat and stir in the butter until well combined.
- Place into jars and chill. It will firm up slightly. Serve with Woolies Frozen Pancakes and double cream Ayrshire wild blossom honey yoghurt.
Excited about citrus season?