Zesty & Sweet Homemade Kiwi Curd with Zespri Green Kiwis
Delicious Homemade Kiwi Curd Made with Zespri Green Kiwis
We’ve reimagined the classic British jam, curd, with the vibrant flavor and aroma of Zespri green kiwis. This easy-to-make kiwi curd is perfect as a sandwich spread or a delightful sauce to add a refreshing tang to your salads. The harmonious balance of subtle sweetness and kiwi’s signature tartness creates a truly special taste experience.
Kiwi Curd Ingredients- 300g Zespri Green Kiwis (about 3-4 kiwis)
- 4 fresh egg yolks
- 100g granulated sugar
- 3 Tbsp lemon juice
- 80g unsalted butter
Basic Crepe Ingredients- 130g cake flour
- 10g granulated sugar
- 2 large eggs (room temperature)
- 140g fresh milk
- 35g melted unsalted butter
- 2g fine salt
- 130g cake flour
- 10g granulated sugar
- 2 large eggs (room temperature)
- 140g fresh milk
- 35g melted unsalted butter
- 2g fine salt
Cooking Instructions
Step 1
First, carefully measure out all the ingredients needed to make the delicious kiwi curd. Using fresh Zespri green kiwis will enhance the overall flavor profile.
Step 2
Peel the prepared Zespri green kiwis thoroughly and chop them into roughly 2-3 cm pieces. Place the chopped kiwis in a blender and puree until smooth. It’s important to achieve a silky, lump-free consistency.
Step 3
In a bowl, lightly whisk the 4 fresh egg yolks. Add the 100g of granulated sugar and 3 tablespoons of refreshing lemon juice. Whisk everything together until the sugar is mostly dissolved.
Step 4
Now, prepare a double boiler setup. Combine the pureed kiwi and the egg yolk mixture from step 2 in the top part of the double boiler. Cook over low heat, stirring constantly to prevent scorching or sticking. Patience is key here!
Step 5
You’ll notice small bubbles appearing around the edges of the mixture as it begins to heat up and thicken. At this point, add the 80g of unsalted butter, cut into pieces. Continue stirring until the butter is completely melted and the curd has reached a slightly thickened consistency. Be careful not to overcook. Pour the hot kiwi curd into sterilized jars and seal them immediately for long-term storage and freshness.
Step 6
Next, let’s prepare the ingredients for the soft crepes that will accompany the kiwi curd. Precise measurements are crucial for perfect crepes, so have everything ready beforehand.
Step 7
In a clean bowl, gently whisk the 2 room-temperature eggs until lightly beaten. Add the 10g of granulated sugar and 2g of fine salt, and stir until the sugar is mostly dissolved.
Step 8
Pour the 140g of fresh milk into the egg mixture from step 6 and whisk gently. Then, sift the 130g of cake flour into the bowl. Sifting the flour prevents lumps and results in a smoother batter.
Step 9
Melt the 35g of unsalted butter (in the microwave or over low heat). Once melted, let it cool slightly so it’s not too hot, then add it to the batter from step 7. Whisk until well combined and the batter is smooth with no lumps.
Step 10
All ingredients are now well incorporated, resulting in a smooth, pourable crepe batter. If you notice any small lumps, straining the batter through a fine-mesh sieve will ensure perfectly smooth crepes.
Step 11
Prepare a frying pan for cooking the crepes. Lightly grease the pan with butter or wipe it with a paper towel dipped in butter. Heat the pan over medium heat. Once the pan is adequately hot, pour about one ladleful of crepe batter into the center and quickly swirl the pan to spread the batter thinly and evenly. Cook over medium heat until the edges look slightly set and the underside has a faint golden-brown hue. Flip and briefly cook the other side.
Step 12
Spread a generous amount of your homemade kiwi curd onto the beautifully cooked crepe. Then, roll it up like a jelly roll to create a delightful kiwi curd crepe. Feel free to add whipped cream or fresh fruit for an extra touch of deliciousness.
