Roxstarbakes Pineapple Curd Food

PINEAPPLE CURD

Steps:

• Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
• Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until thickened, 3 to 5 minutes.
• Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.

ROXSTARBAKES PINEAPPLE CURD

Steps:

• To make things easier, place the cold butter in the first 2 qt bowl in advance. Then put aside.
• Juice your pineapple!
• In a medium bowl, mix together the pineapple and cornstarch until well incorporated.
• Now, in the same bowl as the pineapple and cornstarch, add the large eggs, egg yolks, and sugar.
• Place this on the double boiler and whisk for 8-10 minutes. It'll get foamy but don't worry.
• Over the bowl that you have set aside with butter, strain the liquid into this bowl.
• Stir liquid and butter.
• Press saran wrap against the curd so skin doesn't form and refrigerate for an hour so curd can firm.

POOL PARTY CAKE

Steps:

• Preparation:.
• You'll want to get all of your ingredients prepped! This includes your two 9" vanilla cakes, pineapple curd, buttercream, uncooked spaghetti, fondant in three shades and candy melts for decorating details. I used Swiss meringue buttercream for this recipe for the mini pineapples and the decorated cake. You'll want the buttercream colors in yellow, green, and two colors of your choice.
• Pro tip: at least for the top of the cake, go for either white or blue so the pool stands out.
• Fill, crumb coat and frost cake:.
• Get ready to fill and stack the cake. In this case, I'll use alternating pineapple curd and buttercream.
• Pro tip: alternating between curd and buttercream stabilizes the next cake layer.
• Decorate by adding stripes:.
• You can achieve these stripes with a frosting comb. First, Apply frosting with your first color. Second, go around the cake 3 times with the frosting comb. Third, Add the second color and scrape off excess frosting!
• Start adding the pineapple border:.
• Note: Pipe even dots around the border of the cake using your favorite tip. Here I'm using a Wilton 32 tip. Finish the pineapple by adding the green leaves on the pineapple.
• Pipe pineapple greens using a Wilton 352s tip in green of your choice.
• Create the pool:.
• Mix corn syrup and your favorite blue and spread across the cake.
• Create your fantastic Pool Party flamingoes:.
• Start melting your candy melts for the beak, eyes and wings.
• You can use any non-frosted donuts for the body of the flamingoes.
• Prep three donuts in 3 different shades of pink fondant.
• Mold your flamingo heads and tails using fondant.
• Insert spaghetti. Dip nose into white candy melts. Dip nose into black candy melts and eyes.
• Pro tip: you'll want to make sure no one eats the spaghetti but they're safer than sticks in your cake because they're food safe!
• Placing your flamingoes:.
• Start placing your fondant-covered donuts on the cake where you'd like.
• Insert flamingo heads and tail.
• Create flamingo wings.
• Add wings to flamingo pool floatie.

EASY LEMON AND PASSION FRUIT CURD

Steps:

• Put the lemon zest, juice, butter and sugar in a pan and heat gently, stirring until the sugar dissolves. take off the heat and allow to cool slightly.
• Stir in the eggs then heat gently, stirring CONTINUOSLY until the mixture thickens enough to coat the back of the spoon. Do not allow the mixture to overheat as it will split and curdle. Remove from the heat.
• Cut the passion fruit in half, scoop out the pulp and stir into the lemon curd.
• Spoon the curd into 3 or 4 small sterilised jars, allow to cool before sealing. Store in the fridge and use within 1 month.

ROXSTARBAKES PINEAPPLE CURD

Steps:

• Directions:.
• To make things easier, place the cold butter in the first 2 qt bowl in advance. Then put aside.
• Juice your pineapple!
• In a medium bowl, mix together the pineapple and cornstarch until well incorporated.
• Now, in the same bowl as the pineapple and cornstarch, add the large eggs, egg yolks, and sugar.
• Place this on the double boiler and whisk for 8-10 minutes. It'll get foamy but don't worry.
• Over the bowl that you have set aside with butter, strain the liquid into this bowl.
• Stir liquid and butter.
• Press saran wrap against the curd so skin doesn't form and refrigerate for an hour so curd can firm.

PINEAPPLE CURD

Steps:

• Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.
• Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.
• Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.
• Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).

HOMEMADE ORANGE CURD

Steps:

• In a mixing bowl, whisk together egg yolks, egg, sugar and salt; set aside. In a small saucepan over medium heat, add orange juice with lemon and orange zest. Bring to a gentle simmer. Temper the eggs by slowly pouring in a couple ladle of juice mixture. Add the egg mixture to the saucepan and, whisking constantly, cook for 8 minutes or until the sauce thickens.
• Remove from heat and add one at a time sliced butter; stir well between each addition. Pour the mixture through a fine sieve sit over a large measurement cup. Transfer the curd into an air-tight container and let it cool completely. Transfer to the fridge and can be used within 5 days or freeze for 3 months.

BLUEBERRY BREAD PUDDINGS WITH LEMON CURD

Steps:

• To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
• Preheat oven to 350°.
• Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.
• Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.
• To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
• Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings.