Lime & Olive Oil Curd
This lime curd has a smooth and tangy mixture and it is made as an emulsion.
It can be used as a filling for cakes or pastries, as a sauce for fruits or ice cream, or as a salad dressing.
A unique combination of sweet, sour, and bitter makes it a versatile and delicious addition to any recipe.
Soak 3 gelatin leaves in cold water to soften them
Place 120 g of white sugar in a bowl
Add the zest of 1 lemon and 5 limes
Add 4 g of flaky salt and 4 eggs
Whisk until well mixed
Squeeze the lime and the lemon. Transfer the juice to a saucepan
Bring the citrus juice to a boil
Pour the hot juice over the eggs and sugar mixture, and mix until combined
Return the pot to the stove and cook over medium heat until the mixture thickens
Drain, add the hydrated gelatin, and mix until completely dissolved
Strain the mixture through a fine sieve
Add 85 g butter and blend with a hand blender until butter is melted and incorporated
Add ⅓ cup of extra virgin olive oil. Blend until incorporated
Transfer the curd to a smaller container and cover with cling film, touching the surface to prevent the formation of a skin. Refrigerate until firm
Use a hand blender to mix until smooth. The lime and olive oil curd is ready
Use this curd to fill whatever you want from tarts to eclairs. Enjoy!
Yield 750 g
Gelatin Leaf3 leaves
Extra Virgin Olive Oil⅓ cup
White Sugar120 g
Flaky Salt4 g