What could be lovelier than a mid-afternoon tea? A table laid with freshly baked scones, a pot of hot Irish Breakfast, a vase of early-spring pink hyacinth, and sweet fellowship - what a perfect afternoon!
A recipe I recently created was a rose-petal curd. Lemon curd is a sweet spread, lemon flavoured, that was common during the Victorian era. But why limit yourself to lemon? Another traditional Victorian dessert flavour is rose. Rose sweets aren't perfumey - they have a delicious candied vanilla flavour that took me entirely by surprise!
This recipe makes one small jar of sweet, delicately-pink rose curd, perfect for spreading on scones or petit-fours.
Rose-petal Curd
Ingredients:
1 tbsp rosewater or .5 tbsp rosewater extract
3 egg yolks
2 tbsp butter
1/4 cup granulated sugar, honey, or Splenda
Equipment:
Double boiler or a metal bowl placed over a pot full of water (a makeshift double boiler!)
Whisk
Method:
Fill the lower half of the double boiler with water so that the water almost touches the bottom of the upper half. Place all the ingredients except butter in the upper half of the boiler. Turn up your burner to HIGH.
Whisk the eggs, sugar, and flavouring. Keep whisking as the water on the bottom begins to boil. The steam will rise up and gently begin to cook the eggs. Keep whisking until the mixture turns thick. Remove from heat and whisk in the butter to make the curd shiny.
Keeps in the fridge for about a week. Add a few drops of red food colour or strawberry juice if you'd like it pink (it's naturally yellow!)
No comments:
Post a Comment