Kiwi curd made from Jessfree Green Key
I made a kiwi curd with Jasper Green Key, an English jam. It's a delicious kiwi curd that can also be used as a sandwich spread or salad sauce.
4 serving
Within 60 minutes
thefraisier
Ingredients
  • Kiwi
    300g
  • an egg yolk
    4ea
  • Sugar
    100g
  • lemon juice
    3T
  • Butter
    80g
  • Soft flour
    130g
  • Sugar
    10g
  • Eggs
    2ea
  • Milk
    140g
  • Butter
    35g
  • Salt
    2g
Cooking Steps
STEP 1/12
Prepare enough kiwi curd ingredients.
STEP 2/12
Peel and cut kiwis and grind them finely in a blender.
STEP 3/12
Mix egg yolk, sugar and lemon juice.
STEP 4/12
Place ground kiwi and 3 egg mixture in a double boiler and continue to stir over low heat.
STEP 5/12
Stir until bubbles rise on the edge of the pot, and when it starts to boil, add the butter and stir more until it is slightly thickened.
Seal in a sterilized bottle.
STEP 6/12
Prepare the amount of crepe material.
STEP 7/12
Beat the eggs in a bowl, add sugar and salt, stir well and melt.
STEP 8/12
Add milk and fill it with gravity powder.
STEP 9/12
Melt the butter and mix well when it is not too hot.
STEP 10/12
Prepare a well-mixed dough.
STEP 11/12
Brush the frying pan with butter and wipe it with a kitchen towel and heat the frying pan over medium heat.
Pour a ladle of dough, turn the frying pan around and make it as thin as possible, and cook over medium heat until the outside is slightly cooked and brownish.
STEP 12/12
Apply kiwi curd to crepes and roll them.
You have to lower the heat with medium heat and stir it for a long time to avoid the fishy taste of eggs. If you heat it too high, the eggs can be cooked, so you have to pay attention to controlling the heat. Use it after aging in the refrigerator for about a day. Sealed in a disinfected bottle and refrigerated for up to 15 days.
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