How to make Kiwi Curd

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining richness.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

kiwis

🥗Healthier: avocado

💰Cheaper: bananas

Avocado offers creaminess, while bananas are more affordable.

Peel the kiwis and cut the top and bottom off for easier peeling.

Taste the kiwis to check for sweetness.

Cut the kiwis into pieces and measure out 300 grams.

In a bowl, whisk together 290 grams of caster sugar and 10 grams of pectin powder.

Pour the sugar and pectin mixture into the blender with the kiwis and 150 grams of egg yolks.

Blend the mixture on low speed until smooth.

Pour the blended mixture into a medium-sized pot and turn the heat on to medium to high.

Use a thermometer to monitor the temperature, aiming for 85 degrees Celsius.

Whisk constantly to prevent burning, or whisk occasionally if you lower the heat.

Once the mixture reaches 85.4 degrees Celsius, remove it from the heat.

Transfer the mixture to a food processor with a paddle attachment, ensuring the slot is open for steam to escape.

Add 100 grams of cold butter in cubes slowly while processing on low speed until fully emulsified.

Add gel food coloring drop by drop until the desired green color is achieved, using about 25 drops.

Transfer the mixture into a glass or metal container for cooling.

Cover the surface with cling film to prevent a skin from forming.

Place in the fridge to set for at least 8 hours or overnight.

After chilling, remove from the fridge and peel back the cling film to check the consistency.

Spread the kiwi curd on a toasted English muffin and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens