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Croissant Garland With Persimon® Curd

This lovely Spanish Persimon® curd is so easy to make, using simple fresh ingredients. For a festive idea, serve for breakfast with lemon icing-drizzled croissants arranged in a star shape – a spectacular treat to share!

Makes 1 jar of curd
Preparation time: 20 minutes
Cooking time: 30-45 minutes

 

Ingredients

Persimon Curd:

  • 2 Spanish Persimons®
  • 2 egg yolks
  • 25g caster sugar
  • 25g butter, melted
  • Finely grated zest of 1 large lemon

To serve:

  • 6-12 fresh croissants
  • 100g icing sugar
  • 1-2tbsp lemon juice
  • A few glace cherries and rosemary sprigs
  • A little icing sugar
  • Slices of Spanish persimon

 

Method

  1. Remove and discard the leafy tops from the Spanish Persimons®, then chop the fruit. Put into a saucepan with 250ml water and simmer for 20-25 minutes until soft. Puree with a hand-held stick blender, or in a blender. Cool for 10 minutes.
  2. In a large heatproof bowl, whisk the egg yolks and caster sugar until combined, then stir in the Persimon® puree, melted butter and lemon zest.
  3. Set the bowl over a large saucepan of gently simmering water and stir with a wooden spoon until the mixture thickens – this will take 10-20 minutes. The mixture thickens more as it cools.
  4. Pour into a sterilized jar and seal with the lid. Cool, then refrigerate and use within a week.
  5. To serve, arrange the croissants in a circle, with a bowl of the Persimon® curd in the centre. Mix the icing sugar and lemon juice to make a thin icing. Drizzle over the croissants and decorate with glace cherries and rosemary sprigs dusted with icing sugar. Serve with slices of Spanish Persimon®.

 

Cook’s tip: Serve the curd with warm scones, toast or soda bread for a yummy treat.

 

 

Nutritional values per 178g servingper 100g
Energy1987kj/474kcal1116kj/266kcal
Fat20.2g11.4g
of which saturates10.1g5.6g
Carbohydrate62g34.8g
of which sugars34.3g19.3g
Fibre4.7g2.7g
Protein8.5g4.8g
Salt0.7g0.4g

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