Servings: 6 serving
Equipment
Fine grater
Heatproof mixing bowl
Double Boiler
Ingredients
Instructions
- Begin by thoroughly washing your hands and preparing a clean, sanitized workspace.
- Zest 3 Bergamot oranges using a fine grater, ensuring no pith is included to avoid bitterness.
- Juice the zested Bergamot oranges until you have obtained 1/2 cup of fresh juice.
- In a medium-sized, heatproof mixing bowl, whisk together the Bergamot zest, 1/2 cup of Bergamot juice, 1/4 cup of strained floral blossom water (such as orange blossom or elderflower), 1/2 cup of organic honey, and 3 large, fresh cage-free eggs plus 2 egg yolks until thoroughly combined and slightly frothy.
- Create a double boiler by filling a saucepan with a couple of inches of water and bring to a simmer over medium heat.
- Place the mixing bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water, to gently cook the mixture.
- Continuously whisk the mixture for around 10 to 15 minutes, until the curd thickens and coats the back of a spoon.
- Remove the bowl from the double boiler and strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids or cooked egg bits.
- Stir in 1/4 cup of ghee, which has been allowed to reach room temperature and is cut into small pieces, until it is fully incorporated and the curd is smooth and glossy.
- If the curd is not thick enough, return to the double boiler, stirring constantly until the desired consistency is reached.
- Once the curd is finished cooking, cover it with a piece of parchment paper or wax paper directly on the surface to prevent a skin from forming.
- Allow the curd to cool to room temperature, then refrigerate it for at least 2 hours to set completely.
Tried this recipe?Let us know how it was!
MUSE 2: The Brain Sensing Headband - Meditation Tracker: stop guessing if you're doing it right!
$249.99
We earn a commission if you make a purchase, at no additional cost to you.
06/10/2024 12:05 pm GMT
