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This is an absolutely stress free and easy Christmas recipe perfect for scallops or prawns
Christmas Ginger and Lemon Curd Recipe
350gm ginger, diced
5 lemons, juiced
5 egg yolks
200gm butter, diced
- Put the ginger and lemon juice into a blender, blitz until it forms a pulp. Strain the pulp through a fine sieve to extract the juice.
- Place the juice into a stainless steel bowl, add the eggs and sugar.
- Over a saucepan of simmering water whisk the ingredients gently together and cook out until it thickens and coats the back of a spoon.
- Turn off the heat and fold in the diced butter to create a silky smooth custard texture
Happy Christmas from the JAM Corner Team