Pineapple Curd

 

Have you ever tried pineapple curd? What's a curd is probably your first thought. A curd is a custard made with juice (and sometimes zest), butter, sugar and eggs (and also sometimes gelatin) and used as a spread or filling in desserts. Now, to the pineapple. I'm weird, and I know it... I like many flavors of fruit, but I have textural issues and don't eat many different fruits. Pineapple is one of these fruits. So, when I saw this recipe for pineapple curd made with pineapple juice, I really wanted to try it. Oh my goodness, it is delicious! Rich, creamy, bold pineapple flavor. It is amazing. I've used it in two different cupcakes - recipes coming soon, and I've also used it in this mousse bomb pictured above... It's difficult to describe just how amazing these were. Just so you know what you missed, the center is the pineapple curd, the next layer was a caramel mousse, I covered the bombs with white chocolate and set it all on a sliver of vanilla poundcake. The curd added a wonderful depth of flavor in all the desserts I've used it in. You need to give this curd a try!

1 cup pineapple juice (the small can is a perfect 8 ounces)
1 cup sugar

1 1/2 Tbsps lemon juice
3 eggs, 2 egg yolks
1/2 cup of unsalted butter (4 ounces or one stick)
pinch of salt
1 tsp gelatin and 1 Tbsp cold water (optional)

Separate the eggs, cut the butter into small pieces, juice the lemon, and measure out the gelatin and water if using it.

In a medium-sized saucepan, simmer the pineapple juice on medium-high heat until it is reduced to 1/4 cup of liquid. Remove from the heat and add the sugar, a pinch of salt and the lemon juice, and whisk until combined. 

Add the eggs whisking constantly and vigorously. 

Put back on medium-low to medium heat and begin adding the butter one pat at a time. Whisk constantly and keep the heat lower than medium so that the curd heats slowly and you don't cook the eggs. Wait until the piece is almost melted before adding the next pat.

Once you've added all of the butter, sprinkle the gelatin on the water if you're using it to allow it time to bloom. If you want to have a little firmer texture to your curd, it's very helpful. If you will just keep it in a jar and spread on whatever you want, then you probably don't need it.

Keep whisking the curd until it thickens. It should resemble a warmed pudding texture. It should stick to your whisk when you lift it out of the pot. Remove from the heat and stir in the bloomed gelatin until it's completely dissolved.

This next step is very important to ensure you have a silky smooth and delicious curd - you have to strain it. I use a sieve and a spatula to strain mine.

Cover the curd with plastic ensuring the entire surface is touching plastic. Allow to cool on the counter an hour or so, and then get it into the fridge the finish cooling and setting up.

Now you can use this deliciousness however your heart desires! It is delicious is strawberry cupcakes, coconut cupcakes and even cinnamon and cardamom cupcakes! Please let me know if you try it!