Description
The Kurds on our site are quite a large number, but this is definitely not! Light, delicate, with pleasant acidity! Pomegranate curd is great on pancakes, toasted the toast, or it can be used as a layer for the cake. I can eat just with a spoon!
Ingredients
-
Pomegranate juice
1 cup
-
Starch
20 g
-
Sugar
1 Tbsp
-
Water
0.5 Tbsp
-
Yolk egg
1 piece
-
Butter
1 Tbsp
Cooking
Pour pomegranate juice into a saucepan, put on medium heat, bring to a boil. While our pomegranate juice comes to a boil, mix yolks with starch, sugar, water.
When the juice boils, the fire should be reduced to a minimum. To pee in a Cup approximately 50-70 ml hot juice in small portions and add to egg mixture, stirring constantly. The mixture should be warm. It is important to avoid lumps!
Then a thin stream add the mixture to the pomegranate juice on the stove. With continuous stirring, cook until thick. It will take 1-2 minutes. Remove the curd from the heat, add cold butter and stir until it dissolves.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.