Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
mm84321

Pomegranate curd

Recommended Posts

Here is the idea for a pomegranate tart. To substitute the lemon juice for a lemon curd with 3/4 freshly squeezed pomegranate juice, 1/4 lemon juice, same amount of eggs, and instead of butter, olive oil, with a sheet of gel eat in thrown in for setting. How does that sound? 

Share this post


Link to post
Share on other sites

Sounds good. You might try a bit of pomegranate molasses for an extra kick.

 

I never made pomegranate curd, but I have tried cranberry curd several times. I know they're not the same, but my point is this: be aware that the vibrant magenta color will most likely not materialize. If it does, please let us know!! I saw photos of beautiful luscious magenta cranberry curd on the web and tried a couple of the recipes several years ago. I was devastated at the result. which was a very anemic-looking pink. Tasted okay, but I found the color made it drab and unappetizing. Maybe a drop or two of red food coloring, if you're not averse to that stuff, could change that. 

Share this post


Link to post
Share on other sites

I think the color will not be blanched too substantially, as I am replacing the butter with olive oil. I'll report back. In any case, the top will be garnished with the seeds themselves. The molasses idea is a good suggestion! Thanks!

Share this post


Link to post
Share on other sites

I love this idea!  The great thing about experimenting with curds--unlike many pastries--is that while you are mixing the sugar, butter and juices, zest etc. you can adjust for taste and  color.  Especially if you are using gelatin. That is, you can always throw in more sugar or juice to suit your tastes. If you're concerned about not getting enough pom color, might I suggest displacing some of the lemon juice with zest and replacing it with more pomegranate juice, effectively increasing the amount of color/pom flavor in recipe.

 

Please let us know how it comes out.

Share this post


Link to post
Share on other sites

So, @mm84321, did you make the pomegranate curd? How did it turn out? What did you use? Did it retain its color? Inquiring minds want to know! Thanks.

  • Like 1

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×