Witbier Curd
Using a citrus curd as an inspiration for this Belgian Witbier Curd recipe, makes this pastry recipe versatile for many different dessert applications in the Beer Cuisine Kitchen.
| Servings | Prep Time |
| 1 1/4cup | 5minute |
| Cook Time | Passive Time |
| 15minute | 2hour |
|
|
Ingredients
- 3/4cup Witbiersuch as Allagash White or other Witbier
- 2tablespoon orange | tangerine | Cara Cara, juicepreferably freshly squeezed
- 1/4cup sugar, organic
- 1/2teaspoon salt, kosher
- 1each egg, extra large,at room temperature
- 2each egg, yolk, extra-large,at room temperature
-
4tablespoon
oil, coconut,such as Unrefined Cold Pressed Coconut Oil
Instructions
- Pour the Witbier into a medium-sized saucepan. Place over medium heat and bring to a boil. Reduce the beer to 1/2 cup (about 3 – 4 minutes).
- When the beer has reduced, take the pan off the heat, and add it back into the liquid measuring cup with the orange juice. This will help cool the beer. Pour the beer-juice mixture back into the pot and add the sugar. In a bowl, add the whole egg, egg yolks, and salt. Lightly whisk the eggs until well incorporated and lightly fluffy. Whisk the beer mixture and slowly add the egg mixture, being careful not to scramble the eggs. Mix everything together until the pre-curd is even in color and consistency.
- Turn the heat to medium-low, and use a heatproof spatula to scrape the bottom of the pot, forming a pattern across the entire surface. Using a thermometer or IR laser, keep stirring the curd until it hits 170°F | 77°C, when the egg will finish cooking, thickening the curd, and leaving a streak behind the spatula as you scrape the bottom of the pot. Remove from heat and immediately add the coconut oil, using the temperature difference to cool the curd slightly, preventing it from curdling. Mix in the coconut oil well and transfer to a pint-size canning jar.
- Cover the surface with plastic wrap and refrigerate to cool and set. After 2 hours, the Witbier curd is ready to use.
- To Make a Hopped Strawberry Shortcake with Witbier Curd take a Barley Shortcake, layer it with Hopped Strawberries, Witbier Curd and top with either a Whipped Yogurt or Malted Whipping Cream.