Blood Orange EVOO Curd
This delicious curd can be used on toast, but of course is stunning as a tart filling or dessert sauce. Silky smooth goodness in a jar!
Blood Orange EVOO curd...for the win. Whenever blood oranges are in season this is a fantastic curd to get into the fridge. Use it as you would any other citrus curd, but it is slightly lighter due to the EVOO content. It makes a wonderful topping on anything, think toast, fruit bread, porridge or pastry!
Check out some of our uses for Lemony Curd to see how you could use this in a similar way.
Buttermilk Panna Cotta with Lemon Curd and Pistachios
Citrus Curd Cupcakes with Creamy Vanilla Icing
Lemon Butter Sponge Roulade with Berries
Lemon Meringue Pavlova with Almonds
Need
- 2-3 blood 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) 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 EVOO and mix 20 sec/speed 5.
- 5
Transfer to a sterlised jar and refrigerate until use.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
