Well Cobram have done it again. I am loving their new baking range of infused EVOO. (It is available on line while stocks last.)
There is a Blood Orange infused oil (revealed here in all it's glory!) as well as Vanilla Bean and Chai. I have yet to try Chai. But I have BIG plans afoot for it. SO excited. I love infusions of any kind, you would know that if you read any of my stuff, so to have it ready done is pretty awesome and simple. Plus I know the quality control and provenance of the Cobram brand and so I am confident there are no nasties and the flavours are fantastic.
I was hoping for a blood orange curd, which may happen the minute a blood orange appears in the shops, so this post may change pics when that happens. But the flavour is all there. Thanks to Cobram.
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Need
- 3 oranges, zest and juice (at least 120ml juice)
- 170 Grams raw caster sugar BUY
- 2 Tablespoons cornflour or cornstarch
- 2 eggs
- 2 egg yolks
- 75 Grams unsalted butter BUY
- 35 Grams Extra Virgin Olive Oil (EVOO) Blood Orange Infused BUY
Do
- 1
Zest oranges finely straight into the Thermomix bowl. Add the sugar and mill 10 sec/speed 10.
- 2
Add juice, cornflour, eggs and yolks and blend 5 sec/speed 7.
- 3
Cook 8 min/90°C/Butterfly/speed 4. Remove Butterfly.
- 4
Add butter and Blood Orange infused EVOO and mix 20 sec/speed 5.
- 5
Transfer to a sterlised jar and refrigerate until use.
