A few weeks ago, I had a suggestion from YouTube to watch a show called The Great British Bake Off from BBC. Oh YouTube, you know me so well. I got subscribed to the channel, found a complete season on it (YAY!) and fell in love with both Mary Berry and Paul Hollywood.
Now, let me tell you about the hosts of the show. Mary Berry is a
jane Queen of all trades: Chef trained at the Cordon Bleu in Paris, in the 60s she became the cookery editor two magazines. TV Show host, cookbook author… she does it all. And she bakes… like no one. I like to think that she is the Queen of Baking. From what I could see in her videos (I’ve been watching her stuff non stop!) she is amazing. I’d love to meet her or just be around when she’s cooking. Now, Paul Hollywood is a character. He is tough and serious as Gordon Ramsay is (my dream chef!) on the show. Well, Paul Hollywood is the son of a baker, he stepped into the family business later on (trained to be a sculptor, imagine that!). He has appeared in many shows, and honestly, he explains bread baking like no one’s business. He makes it look so easy! Bread I shall tackle next.
Anyway, inspired by one of the Technical Challenges from The Great British Bake Off, I decided to prepare an Angel Food Cake (you can find the recipe here) served with this Orange and Tangerine Curd with Vanilla Beans. I think I would’ve killed it in the competition! Ahh… a girl can dream.
Orange & Tangerine Curd
Recipe adapted from Mary Berry’s Lemon Curd
Yields 1 ½ cups
10 egg yolks
1 ¾ cups of sugar
100 ml or 3½ fl oz of orange juice
100 ml or 3½ fl oz of tangerine juice
1 tablespoon of orange or tangerine zest
½ teaspoon of vanilla beans
3 oz unsalted butter, cubed
- Mix the egg yolks, sugar, juices and zest together in a large pan.
- Cook over a low heat, stirring with a wooden spoon or whisk, making sure to stir the sides and base of the pan. Cook for 5-7 minutes, or until the mixture coats the back of a spoon.
- Remove from the heat and stir in the butter. Pass through a sieve into a large jug or measuring cup. Fill three 12-oz glass jars with the tangerine and orange curd, let it sit in room temperature and seal with lids.
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