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200g unsalted butter
200g caster sugar
8 clementines, scrubbed, zest of 8, juice of 4
2 lemons, juice
8 egg yolks, beaten
1 Sterilise a 350g jar, following the instructions in the Useful Information section on the Food app (see page 7). Meanwhile, put the butter, sugar, clementine zest and juice, and the lemon juice in a pan over a medium heat. Heat gently until the butter and sugar have melted. Take off the heat and slowly add the beaten egg yolks, whisking continuously. Put back onto a very low heat and whisk constantly for 10-15 minutes, until thickened. Pass the mixture through a sieve into the sterilised jar. Cover, cool and place in the fridge to set. Use within 3 days.
WASTE NOT: EGG WHITES
Cover and chill for up to 2 days or freeze them individually in ice cube trays for up to 4 weeks (defrost fully before use). Whisk into a pavloca meringue to top with clementine curd, whipped cream and fresh clementine and fresh clementine segments.
Typical values per serving:
V Per 15g serving 213kJ
This recipe was first published in December 2021.
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