Bergamot Curd

Most people would probably recognise Bergamot as the distinctive flavour in Earl Grey tea but it is actually a citrus and most of the worlds supply comes from Calabria.

Flavour-wise I'd say that it is a bit closer to Meyer Lemon in its tartness but with a more interesting fragrance. Surprisingly, I found it wasn't as strong a flavour as you find in Earl Grey tea - so if you are one of those that dislike Earl Grey don't write off Bergamot until you try the fresh fruit.

As Shrove Tuesday is coming up, I needed something to serve with my pancakes and a curd is a quick and delicious way to fill that need.

Bergamot Curd

2 egg yolks
70 grams icing sugar
60mls bergamot juice
40 grams butter, diced

1. Whisk the egg yolks and icing sugar until light and fluffy.

2. Transfer mixture into a saucepan, add the juice and the diced butter.

3. Place the saucepan over a low heat and whisk constantly. When the mixture starts to thicken, remove from the heat - keep whisking. The mixture will continue to thicken as it cools.

4. Pour the curd into sterilised jars, seal and allow to cool before storing in the fridge.