I made this curd to pair with this black sesame chiffon cake I made not long ago. Initially, I had planned to just make a simple lemon curd, but with a few almost forgotten crinkly looking kaffir limes sitting in the corner of my fridge drawer, looking all cold and lonely, I decided it wouldn’t harm to add them to the lemons.
I LOVE JAMS. Especially raspberry. I love it for the color, the taste, the way they go with toasts, scones, shortbread, yogurt and rice. (Ok, I’m kidding about the rice. Ewe.). And you probably aware that raspberry and rose are friends? Together, they produce quite a feminine fruity floral flavor. Raspberry Rose Chia Seed Jam (I know, it’s a long name. 90% of the ingredients are there in the name) is actually very easy to make. You don’t need to buy a dozen edible roses, all you need is a bottle of good rose water. Simple? Let’s make it even…
When I was looking for a recipe for grapefruit curd, google showed up this ginger grapefruit curd from 101 Cookbooks with really gorgeous pictures. I thought ginger and grapefruit seems like a good marriage plus I love ginger so this recipe was a perfect find. When I was reading through the recipe, the part that interest me was that Heidi concentrates the grapefruit juice by simmering and reducing the juice to half the amount. This method greatly intensifies the flavour of the grapefruit. The ginger was noticeable but I prefer the ginger in my sweets to be really deep and spicy, so the next time I’ll probably try to simmer bruised ginger pieces with the grapefruit juice in addition to the original…