Gastroback 42414 Automatic Milk-foamer and sauces maker - Manual (Page 31)

Intense Orange Curd (about 1 cup)
½ cup (¼ lb.) butter
2 large eggs
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon fresh lemon juice
½ cup sugar
2 teaspoons grated orange peel
1 tablespoon Cointreau (optional)
3 tablespoons fresh orange juice
Heat butter in microwave until about of the butter melts seconds). Stir to
melt remaining butter; .
Put Sauce Whip in pitcher and add eggs, orange juice, orange juice concentrate,
lemon juice, sugar, and orange peel. Stir to distribute ingredients.
. Cover pitcher
with lid and press start button
while unit is running, slightly lift and tilt Flavor Hatch towards
you and slowly pour melted butter through opening into pitcher. Lock Flavor Hatch
into place.
hen unit shuts off automatically, remove pitcher from base and use a heat resistant
rubber spatula to stir cur om of pitcher for about 60 seconds.
Scoop and pour curd into a bowl and stir. If desired, rub curd through strainer and
discard peel. Serve warm or cover airtight and chill to
serve cold or to store up to 3 days.
it should not be hot
Have melted
butter in measuring cup available but do not add it at this time
Flavor curd with Cointreau.
¾ (35 to 50
Refrigerate in measuring cup to cool for
2 to 3 minutes.
.
After about 1 minute,
W
d vigorously against bott
- 31- Sauce Whip Recipes