Monday, 5 February 2018

Mandarin Orange Curd Glaze



IngredientMethod
200ml honey mandarin orange juice, about 4 big honey mandarins,strain              
45g light brown sugar (adjust according to your preferences)
1/2 tbsp cornflour
1/2 tbsp AP flour
2 tbsp custard powder
1/2 tbsp butter
1 tsp lemon juice

Mix the juice, sugar and flours in a small saucepan and cook over low heat until thick, stirring constantly with spatula until a thick syrupy sauce has formed.

When the sauce is a consistency you like, remove from heat. Quickly stir in the butter & lemon juice and stir until combined. Cover the puree tightly and store for up to 2 weeks in refrigerator.

*can be used for making fruit tarts
*make 240g 

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