Juicy, sweet, and tangy, the kinnows in the market are delicious as well as nourishing. It’s a great idea to convert these orange orbs into an orange curd and enjoy it, well after we bid farewell to the seasonal fruit. This melt-in-the-mouth curd is ideal for layering cakes, topping ice-creams, and even spreading over a fruit bun or a slice of bread. Make a few jars, pop them in the fridge, and savour it at leisure!
- 1 whole egg
- 3 egg yolks
- 113 gm Verka Butter (cubed)
- 1¼ tbsp cornflour
- 4 tbsp lemon juice
- ½ tbsp grated lemon rind
- ¾ cup juice of a kinnow (90 ml.)
- ½ cup sugar (100 gm)
- ¼ tsp salt
- In a deep, steel bowl, mix together the whole egg, yolks, sugar, grated rind, salt, and cornflour.
- Whisk till the sugar dissolves and the mixture gets fluffy.
- Slowly stir in the kinnow and the lemon juice.
- Place this bowl over another bigger bowl containing 2 cups of water. Set up both the bowls on the gas. We want the simmering water from the lower bowl to provide indirect heat to the upper bowl.
- Keep the heat on minimum. The cooking should continue with just the steam from the water below.
- In 8-10 minutes, the mixture will become thicker and saucy.
- Take the pan off the heat and cool for a minute.
- Gradually, add the cubes of Verka Butter, one at a time while beating with a balloon whisk.
- Incorporate all the butter like this and then pour the mixture through a mesh strainer.
Note: Lemon curd can be prepared with the same recipe. Just switch the orange / kinnow juice for the lemon juice. A drop or two of good quality orange food colour will enhance the appearance of the orange curd. Thin this curd with a splash of milk and use it as a sauce for ice-creams. It’s a zingy addition for a banana milkshake! Never cook any tangy curd in an aluminium pan. Egg yolks can react with the metal resulting in a greenish-tinged product.