Peach Curd - Persikocurd

PEACH CURD

Persikocurd

2 cans, approx 1.6 cups in each

2 gelatin sheets

or 1 teaspoon gelatin powder

6 egg yolks

1.6 cup peach puré (I'm sure 

you can find it somewhere if

you don't make it yourself,

among the baby food perhaps)

0.8 cup sugar

fresh juice from 1 lemon

8.8 oz room-tempered butter

Soak the gelatin in cold water for 5 minutes, or do as you normally do with the powder. Bring peach puré, sugar and lemon juice to a boil and pour it over the beaten egg yolks. Pour everything back into the saucepan and heat until the creme thickens.

Squeeze out excess liquid from the gelatin and stir them into the creme together with the butter. Stir to a smooth curd and pour into warm glass jars. 

Enjoy!

Bella