A recipe by Gary Rhodes
Here is a variation on a lemon curd using apples which I use to make a sorbet. You can even try the curd on its own spread over pancakes or scones.
Ingredients: Apple Curd: 2 lb (900g) apples, peeled, cored and chopped; 8oz (225g) butter; 8oz (225g) caster cane sugar; 1 tsp lemon juice; 1 egg, size 2; 3 egg yolks, size 2.
Sorbet: 4oz (100g) caster cane sugar; 8oz (225g) apple curd
- To make the apple curd, place the apples in a large pan with 2 tblsp wate rand simmer for about 12 minutes until cooked through and soft. Pass the apple through a sieve.
- Place the apple, butter, caster cane sugar and lemon juice in a bowl over a pan of simmering water. Once the butter has just melted, mix together the mixture. Add the egg and the egg yolks and continue to cook and stir for 15-20 minutes until thickened. Remove from the heat, pour into a bowl and cover with waxed paper. Allow to cool, then refrigerate.
- To make the sorbet, mix the caster cane sugar with 10 fl oz (300ml) water in a pan and boil until you have a syrup. Mix 5 fl oz (150ml) of the syrup with the apple curd in a stainless-steel bowl, place in the freezer and whisk every 5-10 minutes until frozen. If you have an ice cream machine, process for between 20-30 minutes.
- As an alternative to the sorbet, you can make apple curd ice cream, which is really rich and creamy. Instead of mixing the apple curd with the syrup, just add 2 tblsp crème fraiche and 1 tblsp natural yoghurt. Finish as for the sorbet.