Prune Jelly and Lime Curd
Prep. Time:
40 mins
Total Time:
2 hours
Serves:
6
This is an absolutely delicious dish, with the sharpness of the limes perfectly complementing the sweet prunes.
I'm not a big fan of gelatin, both because it's derived from meat bones, and because I don't much like the slightly-rubbery texture it generates. As a result, I'm using agar-agar in this recipe for its softer jelly.
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Ingredients
PRUNE JELLY:
8 oz prunes (1 cup)
1.5 cups water (add a little more if necessary)
2 level teaspoons Nutella
3 tablespoons agar-agar
LIME CURD:
Zest of 1 lime
0.75 cups lime juice
2 oz European butter
1 cup caster sugar
2 large eggs, beaten
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Instructions
You'll need to decide how to ;ayer the jelly and curd in order to decide which one to prepare and chill first.
For the prune jelly, blend the prunes, water and nutella until it is liquid and then pass it through a chinois to make it smooth. Put the smooth puree into a pan, add the agar-agar and heat gently to a boil, then set aside to chill.
Use a double-boiler for the curd. Put the sugar, lime juice, butter and lime zest into the top of the double boiler and stir very gently until the butter is all melted.
Separately, beat the eggs. Now slowly add some of the hot curd to the eggs, beating, then add the eggs back into the double boiler, taking it very slowly to avoid curling.
Cool the curd.
Assemble the dish.
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