As a filling for my first attempt at making macarons (about which I will post tomorrow) I decided to make an orange curd. You see, I wanted to serve the macarons with a really nice dessert wine from Pantelleria, a small island between Sicily and Tunisia. This wine, called Passito di Pantelleria, is made from zibibbo grapes (a variety of muscat that is only found on that island) and pairs very well with orange. I had never made citrus curd before either, so I used a recipe from Joy of Baking. I turned out so great I could easily finish the curd just by itself. Here’s how to make it.
100 grams (1/2 cup) granulated sugar
60 ml (1/4 cup) freshly squeezed orange juice
40 grams (3 Tbsp) unsalted butter, at room temperature
1 Tbsp finely grated orange zest
Cook au bain marie, stirring constantly, until it has thickened, about 10 minutes. I couldn’t resists to use my sous-vide at 85C/185F, but you could just as easily put a metal bowl over a pot of simmering water.