Hamdi Saidani Kiwi Curd Recipe made of fresh, ripe kiwis blended into a smooth, creamy curd that’s perfect for spreading or using as a dessert filling it serves about 6 and takes about 30 minutes to prepare, plus chilling time.
💚 Why You’ll Love This Kiwi Curd Recipe :
- Vibrant Flavor: The bright and tangy taste of kiwi makes this curd a refreshing addition to many desserts.
- Easy to Make: With just a few simple ingredients, this recipe is straightforward and accessible for all skill levels.
- Beautiful Presentation: The vibrant green color of the curd makes it visually appealing, adding a pop of color to your table.
- Healthy Ingredient: Kiwi is rich in vitamins C and K, making this curd a nutritious option for dessert.
❓ What Is Kiwi Curd Recipe?
Kiwi Curd is a creamy, tangy dessert spread made from fresh kiwi puree, eggs, sugar, and butter. It’s a versatile topping that enhances various dishes with its unique flavor and vibrant color.
🥝 Kiwi Curd Ingredients
- 1 cup fresh kiwi puree (about 4-5 kiwis)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter (cut into small pieces)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
🍵 How To Make Kiwi Curd
- Peel and chop the kiwis. Blend them in a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds if desired.
- In a medium saucepan, whisk together the kiwi puree, sugar, eggs, lemon juice, and salt.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and reaches 170°F (77°C) on a food thermometer. This should take about 10-12 minutes.
- Remove the saucepan from heat and stir in the butter until completely melted and the mixture is smooth.
- Transfer the kiwi curd to a clean jar or container. Let it cool to room temperature, then refrigerate for at least 2 hours to set.
💭 Recipe Tips:
- Choose Ripe Kiwis: Use ripe, sweet kiwis for the best flavor in your curd. The riper the kiwi, the sweeter the curd will be.
- Strain for Smoothness: Straining the kiwi puree helps achieve a silky texture, but you can skip this step if you prefer a chunkier consistency.
- Adjust Sweetness: Taste the mixture before cooking and adjust the sugar according to your preference for sweetness.
- Use a Double Boiler: If you’re concerned about curdling the eggs, cook the mixture over a double boiler to provide more gentle heat.
- Make Ahead: Kiwi curd can be made a few days in advance and stored in the refrigerator for up to a week.
🧇 What To Serve With Kiwi Curd?
Kiwi Curd pairs beautifully with pancakes, waffles, yogurt, or as a filling for tart and pastries it can also be drizzled over cheesecake or used as a topping for ice cream for an extra burst of flavor.
🎚 How To Store Leftovers Kiwi Curd?
- Refrigeration: Store leftovers kiwi curd in an airtight container in the refrigerator for up to a week. Make sure it is completely cool before sealing.
- Freezing: For longer storage, you can freeze leftovers kiwi curd in freezer-safe containers for up to 3 months. Thaw in the refrigerator before use.
FAQ’S
Can you use frozen kiwis to make Kiwi Curd?
Yes, you can use frozen kiwis to make Kiwi Curd. Thaw the kiwis completely, then blend them into a puree. Keep in mind that the texture may be slightly different, but the flavor will still be delicious.
How do you know when Kiwi Curd is done cooking?
Kiwi Curd is done when it thickens enough to coat the back of a spoon and reaches about 170°F (77°C) on a food thermometer. The mixture should be smooth and velvety.
How do you prevent Kiwi Curd from curdling?
To prevent Kiwi Curd from curdling, cook the mixture over low to medium heat and stir constantly until it thickens. Avoid boiling the mixture, as high heat can cause the eggs to scramble.
Can you thicken Kiwi Curd further if it’s too runny?
If your Kiwi Curd is too runny, you can return it to the heat and whisk in a cornstarch slurry (cornstarch mixed with a little water) to thicken it further. Heat gently until it thickens.
How do you achieve the best color in Kiwi Curd?
To achieve the best color in Kiwi Curd, use ripe, vibrant green kiwis. The more colorful the fruit, the more visually appealing the curd will be, resulting in a bright green hue that stands out.
Kiwi Curd Nutrition Facts
Serving Size: 2 tablespoons
- Calories: 52
- Total Fat: 2g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 5mg
- Total Carbohydrates: 8g
- Dietary Fiber: 0g
- Sugars: 6g
- Protein: 1g
Kiwi Curd Recipe
Description
Kiwi Curd Recipe made of fresh, ripe kiwis blended into a smooth, creamy curd that’s perfect for spreading or using as a dessert filling it serves about 6 and takes about 30 minutes to prepare, plus chilling time.
Ingredients
Instructions
- Peel and chop the kiwis. Blend them in a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds if desired.
- In a medium saucepan, whisk together the kiwi puree, sugar, eggs, lemon juice, and salt.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and reaches 170°F (77°C) on a food thermometer. This should take about 10-12 minutes.
- Remove the saucepan from heat and stir in the butter until completely melted and the mixture is smooth.
- Transfer the kiwi curd to a clean jar or container. Let it cool to room temperature, then refrigerate for at least 2 hours to set.
Notes
- Choose Ripe Kiwis: Use ripe, sweet kiwis for the best flavor in your curd. The riper the kiwi, the sweeter the curd will be.
Strain for Smoothness: Straining the kiwi puree helps achieve a silky texture, but you can skip this step if you prefer a chunkier consistency.
Adjust Sweetness: Taste the mixture before cooking and adjust the sugar according to your preference for sweetness.
Use a Double Boiler: If you’re concerned about curdling the eggs, cook the mixture over a double boiler to provide more gentle heat.
Make Ahead: Kiwi curd can be made a few days in advance and stored in the refrigerator for up to a week.
