Just bought a jar of ginger curd from a local farm shop and its lovely - wondering how to recreate it at home. Has anyone got any suggestions. The ingredients list includes stem ginger and lemons. Do you think adding preserved ginger to a lemon curd base would work?
Interested in anyone's thoughts and ideas
Well its made and initial taste tests are positive - its lemony with nice bursts of ginger when you get a sliver of preserved ginger. I'd quite like a more gingery overall taste - tried adding a teaspoon of dried ginger but it hasn't really given it that extra kick - might try some grated fresh root ginger next time.
Here's the recipe link if anyone wants to give it a go (the recipe yielded two small jars). It doesn't say how long it keeps but looking at the sugar content it should probably keep for about 3mths like standard lemon curd. Although I doubt it will last that long when the OH gets his hands on it
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