Fruit curds and purées

Fruit curds and purées

By
From
New Middle Eastern Food
Serves
6
Makes
600 ml
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Lemon curd:
  2. Combine the juice and finely chopped zest of 2 lemons, 175 g caster sugar and 90 g unsalted butter in the top of a double boiler. Heat and stir until the sugar is completely dissolved, then pour in 3 beaten eggs. Continue to heat gently, stirring all the time, until the mixture thickens to the consistency of pouring cream. Do not allow it to boil. Strain and chill.
  3. Passionfruit curd:
  4. Combine 110 g caster sugar and 60 g unsalted butter in the top of a double boiler. Heat and stir until the sugar is completely dissolved, then pour in 2 beaten eggs. Continue to heat gently, stirring all the time, until the mixture thickens to the consistency of pouring cream. Do not allow it to boil. Strain, allow to cool completely then fold in the pulp of 6 passionfruit. Chill.
  5. Fresh raspberry purée:
  6. Whiz 250 g raspberries to a purée then push through a sieve. Stir in 3 teaspoons sifted icing sugar and chill.
  7. Rhubarb and rosewater purée:
  8. Combine 300 g chopped rhubarb and 100 g caster sugar in a heavy-based saucepan with a few spoonfuls of water. Heat until the water begins to boil, then cover with a lid and cook over a medium heat for 5 minutes. Remove the lid and stir well. Cook for a few minutes until it softens and collapses completely. Whiz to a very smooth purée then stir in a generous splash of rosewater.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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