Passion Curd
Posted: 03 November 2010 03:06 PM   [ Ignore ]
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Hi,

I made the Classic Passion Curd using recipe amounts from RHC yesterday and it’s quite runny :( Then I checked CB, and that recipe has 1 more egg yolk/ .5 oz ...didn’t think to cross check before… could that have made the difference? I saw that some bloggers use either gelatin or cornstarch to thicken…if I had to use one to thicken which would be better? And is it possible to cut sugar amt without sacrificing texture? FYI, I used frozen puree not fresh…

Thanks for all your help!

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Posted: 03 November 2010 05:11 PM   [ Ignore ]   [ # 1 ]
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Thanks! I will definitely redo using your advice! I have read other posts where instead of using Passion Curd in Mousselline they added reduced passion puree, would a buttercream made with curd hold up better in hot weather under fondant than one with a fruit reduction added?

Thanks again!

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Posted: 04 November 2010 07:35 PM   [ Ignore ]   [ # 2 ]
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Thanks for info! Was thinking about either a vanilla or orange flavored cake with Passion Mousseline…it will be gluten free so NEED the buttercream to be amazing! lol

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