BLOOD ORANGE CURD
When blood oranges come into season, I want to preserve them for as long as I can. This is a very tasty way to do so! Try it with yoghurt - bloody gorgeous.
Ingredients
- 3 blood oranges
- 1 large egg
- 3 large egg yolks
- 125 g caster sugar
- 2 tbsp freshly-squeezed lemon juice
- pinch of salt
- 85 g unsalted butter cubed
- red food colouring optional
Instructions
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Zest all 3 of your blood oranges, and juice 2. Measure out 80ml of the juice and set aside. Any remaining juice, you can drink!
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Combine the egg and egg yolks, sugar, lemon juice, reserved blood orange zest and juice, and salt in a heatproof bowl. Set it over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water) and whisk constantly for 15-20 minutes as the curd begins to thicken and cook (it’s really important you don’t stop whisking here, or the egg may curdle). If it doesn’t thicken in this time, turn the heat up and keep whisking - you’ll know when it is done, because it will look thick and shiny, like a very orange hollandaise sauce.
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Remove the pan from the heat, add the butter and if using, a drop of food colouring (you don’t need this, but to give the curd that vibrant blood orange colour, I will sometimes put it in). Continue whisking until the butter has melted into the curd and everything is glossy and combined.
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Pour the curd into a clean, sterilised jar and pop a circle of baking parchment on top, to stop it forming a skin. Let it cool, then refrigerate until ready to serve. It will last a few weeks in the fridge.