BLOOD ORANGE-CURD SUNDAES WITH OLIVE OIL AND SEA SALT RECIPE
Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.
Provided by Claire Saffitz
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk eggs, sugar, and vanilla in a medium bowl until pale and thick, about 4 minutes. Bring blood orange zest and juice, lemon juice, and salt to a simmer in a small saucepan over medium heat. Whisking constantly, gradually add half of juice mixture to egg mixture, then whisk egg mixture into remaining juice mixture in saucepan. Reduce heat to medium-low and cook, stirring with a wooden spoon, until bubbles subside and mixture is thick enough to coat spoon, about 3 minutes.
- Off heat, whisk in butter a few pieces at a time, incorporating completely before adding more. Transfer curd to a medium bowl and press plastic wrap directly onto surface. Chill until cold, at least 3 hours.
- To serve, spoon ice cream into bowls and top with curd and whipped cream. Drizzle with oil and sprinkle with salt.
- Do ahead: Curd can be made 5 days ahead. Keep chilled.
BLOOD-ORANGE CURD
Blood oranges offer citrus lovers another option for baking and eating. The magenta flesh is much sweeter than a navel orange and makes for a gorgeous presentation in desserts and drinks.
Provided by Sandra Garth
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk eggs, egg yolks, and 1/3 cup plus 1 tablespoon sugar together in a large metal mixing bowl. Whisk in blood orange juice, blood orange zest, and coconut juice.
- Bring a pot of water to a simmer. Place the metal mixing bowl with the curd on top of the simmering water. Cook, stirring constantly with a whisk, until curd begins to thicken, 6 to 10 minutes. Remove from heat. Whisk in butter until melted and well combined. Add vanilla extract and stir thoroughly. Add food coloring and stir to combine.
- Pour curd through a fine mesh sieve into individual ramekins or a single small bowl. Cover with plastic wrap and chill in the refrigerator at least 2 hours before serving.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 23 g, Cholesterol 354.1 mg, Fat 30.1 g, Fiber 0.5 g, Protein 7.1 g, SaturatedFat 16.9 g, Sodium 65.6 mg, Sugar 20.3 g
BLOOD ORANGE CURD
This is an awesome recipe to enjoy blood oranges during their short season! Use the curd with anything from puff pastry to yogurt or as a donut filling!
Provided by Diana71
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice after straining out pulp and seeds.
- Whisk blood orange juice, sugar, eggs, and salt together in a medium-sized pot. Warm slowly over low heat. Add butter and reserved zest. Cook, stirring constantly, until curd has thickened, 15 to 20 minutes.
- Pour curd into a bowl and cool on the counter for 15 minutes. Place a sheet of plastic wrap directly on top of curd and refrigerate until ready to use.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 15.9 g, Cholesterol 45.9 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.9 g, Sodium 76.6 mg, Sugar 12.6 g
BLOOD ORANGE CURD
This cake isn't as creepy as it looks: The drips are blood orange curd. The killer idea comes from California-based baker Karl Fong, who won last season's Halloween Baking Championship with a bleeding zombie cake. Just make the recipe below and spoon it over a simple vanilla-frosted layer cake.
Provided by Food Network
Categories dessert
Time 20m
Yield 1 cup of blood orange curd
Number Of Ingredients 0
Steps:
- Rub together the grated zest of 1/2 orange and 1/4 cup sugar with your fingertips; set aside.
- Bring 1 3/4 cups blood orange juice and 1/4 cup lemon juice to a boil in a saucepan. In a large bowl, whisk 3/4 cup sugar, 2 tablespoons plus 2 teaspoons cornstarch and a pinch of salt; whisk in 6 egg yolks and the zest mixture. Slowly whisk in the hot juice, then return to the pan. Cook over medium heat, whisking, until thick, 5 to 7 minutes. Remove from the heat; gradually whisk in 6 tablespoons cut-up butter.
- Strain the curd through a fine-mesh sieve and tint with red food coloring. Before using, chill until set, at least 4 hours.
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BLOOD ORANGE–CURD SUNDAES WITH OLIVE OIL AND SEA SALT
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- Whisk eggs, sugar, and vanilla in a medium bowl until pale and thick, about 4 minutes. Bring blood orange zest and juice, lemon juice, and salt to a simmer in a small saucepan over medium heat. Whisking constantly, gradually add half of juice mixture to egg mixture, then whisk egg mixture into remaining juice mixture in saucepan. Reduce heat to medium-low and cook, stirring with a wooden spoon, until bubbles subside and mixture is thick enough to coat spoon, about 3 minutes.
- Off heat, whisk in butter a few pieces at a time, incorporating completely before adding more. Transfer curd to a medium bowl and press plastic wrap directly onto surface. Chill until cold, at least 3 hours.
- To serve, spoon ice cream into bowls and top with curd and whipped cream. Drizzle with oil and sprinkle with salt.
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