Mango Curd - The Perfect Puree of Napa Valley
• 264 g. The Perfect Purée Mango Puree, thawed • 100 g. granulated sugar • 30 g. lemon juice • 100 g. whole eggs • 40 g. egg yolks • 0.4 g. kosher salt • 57 g.
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Cooking tools:
- Immersion blender
- Fine-mesh sieve
- Instant-read thermometer
- Kitchen scale
- Saucepan
- Whisk
- Airtight container
- Plastic wrap
- Mixing bowl
- Stove
- Refrigerator
- Freezer
Ingredients
- 264 g. The Perfect Purée Mango Puree, thawed
- 100 g. granulated sugar
- 30 g. lemon juice
- 100 g. whole eggs
- 40 g. egg yolks
- 0.4 g. kosher salt
- 57 g. unsalted butter, cold and cubed
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