My friend Mignon who is highly creative (check our her beautiful quilts HERE) has recently had a tree change to the Great Southern and is running a wonderful airbnb that you should definitely check out when headed south. ANYHOO, we were delighted to stay there recently in a little pre-Christmas getaway and some kumquats were on offer and this in fact is basically Mignon's recipe. I just took the pic and wrote it up!
I love the simplicity of this method. Initially when Mignon mentioned it, I could only imagine juicing 100 little wee oranges and my eyes glazed over, but this is so easy and worked like a charm. So get picking, if you are lucky enough to have kumquats at your disposal.
I also just made some little tartlets, see the video for Vanilla Bean Pastry attached. (Right at the end!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1/2 bowlful fresh kumquats, skin on
- 220 Grams kumquat juice (see recipe)
- 220 Grams Raw Caster Sugar BUY
- 240 Grams Butter cubed BUY
- 4 eggs
- 2 Egg Yolks
- 1 Pinch Pink Salt Flakes BUY
To make the kumquat juice, prepare the night before by placing the kumquats into the Thermomix bowl and chopping 6 sec/speed 6. Leave in the bowl overnight either in the fridge or on the kitchen bench.
In the morning, strain the kumquats through a fine nut milk bag, discarding the solids. Rinse out the Thermomix bowl and return 220g of the juice to the bowl. Store any remainder in the fridge and use in cocktails, drinks, cordials etc.
Add remaining ingredients to the juice in the Thermomix bowl and chop 5 sec/speed 7.
Cook 10 min/80°C/speed 4.
Cook 2 min/90°C/speed 5.
Store in sterilised airtight jar or container in the fridge until use.