Peach Curd - Persikocurd

PEACH CURD

Persikocurd

2 jars, each approx 1.6 cups

2 gelatin sheets

or 1 teaspoon gelatin powder

6 egg yolks

1.6 cup peach puré

0.8 cup sugar

fresh juice from 1 lemon

5.3 oz room-tempered butter

Soak the gelatin sheets in cold water for 5 minutes. Whisk the egg yolks in a bowl. Bring peach puré, sugar and lemon juice to a boil. Pour this mixture over the egg yolks, pour back into the saucepan and heat until the creme thickens.

Squeeze out excess liquid from the gelatin, or do as you normally do with the powder, together with butter. Stir until you have a smooth curd. Pour it up in warm jars and seal with the lids when cooled slightly.

Enjoy!

Bella