Sunday, 18 May 2008

SHF #43 - Citrus - Pomelo and Lime Curd with Orange Curd, Orange Mousse and Lemon Lavender Butterfly Tuiles

All I have to say about this is YUM!!! There was no way I was passing up a chance to take on the citrus challenge of the year!!! Tartelette a.k.a Heléne is hosting this round of Sugar High Friday and it's a doosie, what could be better than citrus (apart from almond and cardamom) but really this is wonderful as I got a chance to really let my creative juices flow!

For my creation I took inspiration from various areas, my pomelo and lime curd is from the Elle's New England Kitchen who got it from the New York Times and I found it on Tastespotting, so a round about way of getting there, the mousse is from Bill Granger's book Bills Food but with the lemon mousse changed to orange, the orange curd is is made the same way as the pomelo and lime one and tuiles are a recipe I have printed out and have no notion where it's from but I've tinkered with it a bit and used Chocolate Gourmand's method. Phew, there a lot of people who are responsible for me putting this together and thanks to all of them for their continuing inspiration and endless knowledge.

So as this is shaping up to be a long post I'll try to cut the chat to a minimum, so here's the recipes

Pomelo and Lime Curd/Orange curd:

1 pomelo
1 lime
3 egg yolks
2 whole eggs
125g sugar
Pinch of salt
4 tbsp butter at room temp

I washed my pomelo and lime as I couldn't get organic non-waxed ones. Grate zest from the pomelo and the lime and set aside.
Squeeze juice from both fruit into a sieve set over a bowl.
In a bowl, whisk together the egg yolks, whole eggs, sugar and salt. Whisk in the strained juice.
Transfer to a saucepan over a low heat and stir continuously until the mixture has thickened enough to coat the back of a spoon, approx. 10-15 mins.
Add the zest and transfer to a sterilised jar or bowl, cover and cool.
I transferred mine to martini glasses and the rest to a jar.

For the orange curd I used the juice of 3 oranges and the zest of 2.

Once the pomelo and lime curd was set, I followed the same method and spooned a layer of orange curd on top.

Orange Mousse:

zest of 3 oranges
60 ml orange juice
185g caster sugar
4 eggs seperated
150g butter, cut into shunks

Put the orange zest, juice, sugar and egg yolks in a bowl over a pan of simmering water and cook, stirring constantly, for approx. 10 mins until the mixture coats the back of a spoon (this is another curd method that I've used before but it takes way longer to thicken).
Whisk in small ammounts of butter until it is all incorporated.
Allow to cool.
Whisk the egg whites together in a mixer until stiff peaks form.
Fold half of the egg whites into the orange mixture with a metal spoon and then fold in the second half.
Spoon the mixture over the curds and refrigerate until firm.

For the tuiles:

40g butter
50g icing sugar
60g plain flour
zest of 1 lemon
1 tsp lavender syrup (I've been dying to use this since I bought it from Avoca, it's also available at

Preheat the oven to Gas 6/200.
Place a flat tray in teh oven to heat with a non-stick sheet on it, I used a silicone baking sheet but I am sure well buttered parchment would do aswell as long as you butter again between batches or change the parchment for each set of new tuiles.

Cream the butter, sugar, flour, zest and lavender syrup together until it's light and fluffy. Add the flour slowly until just mixed in.
Heat a large serving spoon of the mixture in a bowl in the microwave for about 8 seconds so you achieve a pouring consistency.
Place a tablespoon of the dough on the heated baking sheet and spread out gently until the tuile looks quite thin.
Place in the oven and bake for 4-6 minutes.
Remove from the oven and cut into shaped or roll around the handle of a wooden spoon to make curls.

Feel free to cook your tuiles for longer but I like mine pale and chewy as opposed to darker and crispier. Serve with physallis and preferably after a bbq with friends!

This was a gorgeous recipe and one of the first I've used many inspirations and spent time on making notes etc. I really enjoyed making this as it's the first curd I've made that set up properly. You can't really see the layers in the photos but the mousse and orange curd were u gasp after the sweetness of the mousse and the first curd layer. I'm still eating the pomelo and lime curd on toast and trying to make it last as long as possible but the orange one is long gone as the husbag was eating spoons of it!!!!


Helen said...

Do you know what I have been pulling out of the ovens this morning? Butterfly tuiles for a friend's cake ....for real!!!
Now that is a loaded citrus dessert like I like them!! Thank you!

Deborah said...

Wow! What wonderful creations. I LOVE pomelo, where on earth did you find it? Must have!!! :)

Rachel@fairycakeheaven said...

It's all about the cirtus Helen!! And Deborah would you believe tesco?!??! Have gotten them there a few times in all seasons so imported but still delicious

Anonymous said...

All I can say is YUM!

English Mum said...

Ermm...hello. I'm usually a lurker here but finding I have to comment as I don't know what a pomelo is! *blushes shamefacedly*

cakewardrobe said...

Spectacular! What an explosion of ingredients!

Aimée said...

Lovely presentation!!
This is a worthy entry to Helen's SHF.

diva said...

mmmm. that looks lovely. and sounds so refreshing!

Aran said...

that is a citrus loaded entry for SHF! Perfect!

Elle said...

I'd love to dive head first into that glass--it's beautiful! Thanks for the shout out! I love the curd recipe, and will actually be tinkering around with it this weekend for something new (new to me, anyway.) What a gorgeous citrus dessert you came up with!

jen said...

Citrus perfection :-) I could happily go for a swim in that martini glass!

Will have to be on the look out for pomelos now (and I didn't know what they were either before today).

Evelin said...

as perfectly citrus-y as it gets!
I really like the way you've used different curds.


Cakelaw said...

This is just a gorgeous dessert Rachel, and the shaped tuiles are the perfect touch - I want to try these.

Anonymous said...

This sounds delicious!

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