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Clementine & Cranberry curd

Clementine & Cranberry curd

I bought a jar of Clementine & Cranberry curd when I was visiting London a couple of years ago. I loved the buttery smooth curd, but I haven’t seen the product back home in Sweden. That’s why I have tried to make my own curd in the Instant Pot.

Super easy NO jar method! The velvety and intensely complex sweet & tart flavors is refreshing and irresistible! You can use it for topping, spread, flavoring, or filling.

Perfect for:

  • Try it with cheesecake
  • Spread over toast, scones, bread and waffles.
  • Flavour your home-made yogurt
  • Use it as filling for cakes and pies

Great DIY Thanksgiving / Christmas Gift!

The Instant Pot Pressure Cooker is great for curd, because it’s easy and no need to watch the pot on the stove with constant stirring!

Chill in the fridge for at least 4 hours before serving. The curd will thicken as it cools and chilled in the fridge.

Clementine & Cranberry curd (no jar method)
Ingredienser
Cranberry juice
  • 225 gr cranberries
Curd
  • 2/3 cup clementine juice
  • 4 eggs
  • 2 yolks
  • 200 gr caster sugar
  • 1 pinch salt
  • 100 gr (1/2 cup) un salted butter
  • 1 cinnamon stick (optional)
Instruktioner
Cranberry juice
  1. Pour 1 cup of water into the pot. Place cranberries into a oven-proof container. Place the container on the trivet.

  2. Press Manual and set time to 3 minutes. Allow the pressure to naturally release for ten minutes. Then open the vent for quick release.

  3. Strain the berries and let the juice cool. 

Curd
  1. Whisk eggs and yolks in an oven safe glass container. Add sugar and mix well.

  2. Add a pinch of salt and the clementine and cranberry juice. Mix until combined.

  3. Optional: Place one stick of cinnamon in the egg-mixture. 

  4. Wrap the glass container very tight with aluminum foil.

  5. Pour 1 cup (250ml) cold water in Instant Pot.

  6. Place a trivet in pressure cooker and place the wrapped glass container on the trivet.

  7. Press Manual and set time to 2 minutes. Allow the pressure to naturally release for ten minutes. Then open the vent for quick release.

  8. Open the lid. Carefully take out the glass container and discard the aluminum foil.

  9. Carefully remove the cinnamon stick before you give the egg-mixture a few quick whisk.

  10. Add room temperature unsalted butter, one half at a time. Use a whisk to emulsify the butter with the egg mixture.

  11. Curd is done and it will thicken as it cools. 



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