I have made the most of winter fruit with quite a few different recipes this year. The mandarin curd was so delicious that I will be sure to repeat it next season.
Head straight on to the Recipe For ♥ Mandarin Curd ♥
Dealing with call centres has to be the most frustrating thing ever. After our break-in at work I had to provide the insurance company with an ITC number. In order to get that, I had to blacklist the phone. What sounded so simple proved to be anything but. I called the service provider who told me they needed the IMEI number. And of course without the phone, or the box it came in, I did not have it. They told me the store where I got my phone could provide me with the information. But they were wrong. The store refused to hand over any details to do with my contract. So it was another call to them where I was told a letter requesting the blacklisting would suffice. After the letter was sent with the information I was told to provide, I followed up.
Today’s inspirational recipe from Lavender and Lime ♥ Mandarin Curd ♥ #LavenderAndLime Share on X
And was then told they needed more information from me, as well as a form to be completed. I did as instructed and followed up again, only to be told that, no, they needed the IMEI number. So it was back to the beginning. I then asked to speak to a supervisor who told me she would facilitate getting the number for me. And that was the last I heard. With utter frustration and needing my claim to be sorted out, I decided to try again. I went into the store, spoke to the very same person who could not help me, but this time with my request in writing. Well, lo and behold, that seemed to do the trick. Within 10 minutes I not only had the IMEI number, I also had the phone blacklisted. All without having to deal with the call centre again.
Click on the links for conversions and notes.
Mandarin Curd
Ingredients
- 40 g gelatine leaves
- water to cover the gelatine leaves
- 265 g fructose
- 250 g softened butter, cubed
- 8 eggs
- 4 egg yolks
- 3 mandarins, zest and 180mls juice
Method
- Place the gelatine into a bowl, cover with water and set aside to bloom
- Place the fructose and butter into a large glass bowl and place over a bain-marie
- Place on the stove over a medium temperature and leave until the butter melts
- Add the mandarin zest and juice and whisk to combine
- Crack the whole eggs into a bowl, add the egg yolks and beat lightly to slacken
- Add to the butter and whisk until the mixture thickens enough to coat the back of a spoon
- Squeeze the excess water out of the gelatine leaves and add to the curd
- Whisk until completely incorporated then remove the bowl from the heat and set aside to cool slightly
- When cooled, place a piece of cling film directly onto the curd and cool completely before using or placing into a sterilized glass jar for later use
- Refrigerate and use as needed
Notes
Inspiration published on Lavender and Lime November 5:
-
- 2018: Marinated Ribs
- 2016: Cape Winelands District Municipality
- 2015: Gratinéed Vegetables
- 2014: Buying Frying Pans
- 2013: Bread Maker Pizza Dough
- 2012: Challah | Kitka | Braided Bread
- 2010: Bone Marrow And Artichoke Heart Risotto
Do you find call centres frustrating? And have you ever had to blacklist a stolen phone?
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Citrus fruits make wonderful flavor for lenon-lime-or whatever type of curd. That’s a great idea. I’m surprised that gelatine is needed.
best… mae at maefood.blogspot.com
I used the curd for a tart so it just added a bit of firmness.
not only are such things frustrating mentally, they are such a waste of time…
glad you were able to get it resolved…
I thought I had, but sadly this was not the end of it.
Oh I love this citrus fruit twist on curd! Also, the use of gelatin here is an interesting touch.
It was the first time I tried this method and it helped with the setting 🙂