Elderflower curd on home-made white bread.
Anyone else 'out there' who likes to smear some lemon curd on toast or spoon some of the yellow goodness over their breakfast yogurt?? I've made more batches of lemon curd over the last few months than I care to remember, all because K. LOVES it. He can eat some straight from the jar (his excuse is that he doesn't want to waste any yogurt or bread!). He also loves elderflower cordial, so I thought to combine these two and make elderflower curd for this weekend. I used my regular lemon curd recipe, just substituting lemon juice with undiluted elderflower cordial, and as the latter is sweetened, I reduced the amount of sugar by one third.
We loved the creamy and floral-scented result. So much so that there's not much left for the weekend. I better whip up another batch soon.
If it's lemon curd you're after, check out Meeta's extensive post about making lemon curd or Ilva's rosemary twist on the classic.
Elderflower Curd
Serves 4 to 6
3 large eggs
100 g caster sugar
100 ml elderflower cordial/syrup
100 g unsalted butter, cut into pieces
Put the bowl in a pan of boiling water or a bain-marie and stir until it has thickened.
You need a small saucepan and a medium-sized bowl that fits over the saucepan.
Pour about 2-3 cm / an inch of water into the saucepan and bring to a boil, then reduce heat to simmer.
Whisk the eggs and sugar in a bowl until combined, then whisk in the elderflower cordial.
Place the bowl over the pan of boiling waterand cook, stirring regularly with a small whisk, until the mixture thickens. (DO NOT BOIL, or the curd, well curdles :)) This may take about 7-10 minutes (you can test for doneness with a wooden spoon - if the curd coats the back of the spoon, it's ready).
Remove from the heat and let it cool a little (to about 62-63 C). Then add the cubed butter and stir, until the butter has blended with the rest of the ingredients.
Pour into a small jar or a bowl, and cool before serving.
Leedrisiirupit müüakse mahepoodides ja pealinnas ka nt NOP-poes.
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