Hi! Happy Thursday Friends.
Fancy trying out this Croissant Garland With Persimon Curd recipe today?
This lovely Spanish persimon curd is so easy to make, using simple fresh ingredients. For a festive idea, serve for breakfast with lemon icing-drizzled croissants arranged in a star shape – a spectacular treat to share!
Makes 1 jar of curd
Preparation time: 20 minutes
Cooking time: 30-45 minutes
- 2 Spanish persimons
- 2 egg yolks
- 25g caster sugar
- 25g butter, melted
- Finely grated zest of 1 large lemon
- 6-12 fresh croissants
- 100g icing sugar
- 1-2tbsp lemon juice
- A few glace cherries and rosemary sprigs
- A little icing sugar
- Slices of Spanish persimon
1 Remove and discard the leafy tops from the Spanish persimons, then chop the fruit. Put into a saucepan with 250ml water and simmer for 20-25 minutes until soft. Puree with a hand-held stick blender, or in a blender. Cool for 10 minutes.
2 In a large heatproof bowl, whisk the egg yolks and caster sugar until combined, then stir in the persimon puree, melted butter and lemon zest.
3 Set the bowl over a large saucepan of gently simmering water and stir with a wooden spoon until the mixture thickens – this will take 10-20 minutes. The mixture thickens more as it cools.
4 Pour into a sterilized jar and seal with the lid. Cool, then refrigerate and use within a week.
5 To serve, arrange the croissants in a circle, with a bowl of the persimon curd in the centre. Mix the icing sugar and lemon juice to make a thin icing. Drizzle over the croissants and decorate with glace cherries and rosemary sprigs dusted with icing sugar. Serve with slices of Spanish persimon.
Cook’s Tip: Serve the curd with warm scones, toast or soda bread for a yummy treat.
Recipe c/o Spanish Persimon
What do you think of this Croissant Garland With Persimon Curd recipe?
Fancy trying it?
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