Servings: 6 serving
Equipment
Ingredients
- Juice from 2 large fresh pomegranates
- 1 cup pure pomegranate juice from the pomegranates above
- 2 teaspoons dried hibiscus petals
- 4 large cage-free eggs
- 2 additional large cage-free egg yolks
- 3/4 cup maple syrup or raw honey sattvic sweeteners
- 1 tablespoon organic spelt flour or ancient grain flour of choice
- 2 tablespoons ghee or virgin coconut oil
Instructions
- Extract the juice from 2 large pomegranate fruits by cutting them in half and using a citrus reamer or hand-press over a bowl to catch the seeds and juice, then strain to remove any bits of pulp and seed.
- In a small pot, gently heat 1 cup of pure pomegranate juice with 2 teaspoons of dried hibiscus petals over low heat for approximately 5 minutes to infuse the flavor, being careful not to boil.
- Once the infusion is complete, strain out the hibiscus petals using a fine mesh sieve, pressing to extract as much liquid as possible, and discard the solids.
- In a mixing bowl, whisk 4 large, cage-free eggs and 2 additional egg yolks until frothy.
- Gradually incorporate 3/4 cup of preferred sweetener (such as maple syrup or honey), 1 tablespoon of organic spelt flour or ancient grain flour of choice to the egg mixture, whisking constantly to combine thoroughly and prevent lumps.
- Slowly pour the warm pomegranate-hibiscus infusion into the egg mixture while whisking vigorously to ensure the eggs do not scramble.
- Pour the combined mixture back into the pot and set over a low-medium heat, continually stirring with a wooden spoon or silicone spatula to prevent sticking and burning.
- Cook the mixture until it thickens significantly and coats the back of a spoon, usually around 10-12 minutes, but do not allow the mixture to boil.
- Remove the pot from the heat and whisk in 2 tablespoons of ghee or coconut oil, cut into small pieces, until fully incorporated and the curd becomes smooth and glossy.
- For additional refinement, strain the curd through a fine mesh sieve into a clean bowl to ensure a completely smooth texture.
- Cover the surface of the curd directly with parchment paper or plastic wrap to prevent a skin from forming.
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06/10/2024 12:05 pm GMT
