Winter delicacy
10mn
5 to 10mn
You can use it in your lemon pies, in spreads...
But the best way to enjoy your Bergamott curd is with a spoon!
4 servings
Materials
1 bowl or container that can be used in a water bath
1 empty jam jar
Ingredients
4oz bergamot juice (about 3 beautiful bergamots)
Zest of one bergamot
2oz sugar (more for less acidity)
1 whole egg
4 egg yolks
2oz salted butter (cold)
Preparation Bergamott Curd
- Beat your eggs into an omelette in a bowl, in a container that will cook in a bain-marie over low heat.
- Pour in the bergamot juice and sugar.
- Once the sugar is dissolved, you can incorporate your eggs.
- From this moment on, mix until you obtain a creamy texture.
Do not cook any further or you will end up with an omelette curd! - Once this step is completed, remove the preparation from the heat and add the cold butter to stop the cooking process and mix.
- Pour your Bergamott curd into a jam jar for example.
- Keep in the fridge for a few days.
The little extra
You can strain your curd before putting it in the jar if you want an even silkier texture.
Ingredients
14oz coconut milk (with the most fat)
4oz bergamot juice
the zest of a bergamot
2oz sugar (more for less acidity)
1,5oz of starch of your choice
Preparation
Mix all your ingredients in a saucepan over low heat until creamy.
The little extra
For the vegan version, we advise you to strain it for a silky Bergamott curd.
The recipe in video
You should know that it keeps well in the fridge, because the mascarpone helps the whipped cream to hold.
Your tart can be kept in the fridge for 2-3 days if you have any left!
Good tasting!