Creamy Citrus Parfait


Creamy Citrus Parfait

This winter I gave a promise to myself about not getting sick more than three times and up to know I got only once, which is an outstanding performance considering the unsteady weather conditions. I know that it might sound a bit nonsense but running outside instead of cold weather makes you more durable against chill. Besides, I consume much more vitamin C compared to previous years thanks to various members of citrus family, like clementine, orange, tangerine and the cutest of all, kumquat. They grant us the positivity we need during winter times with their bright colors as well as their unique tastes.

Kumquats

Kumquat is my personal favorite due to its unusually sweet rind, tangy- juicy inner parts and most of all its ease of consumption. You may eat kumquat as a whole, without peeling its rind which makes it as convenient as eating a pack of nuts. These cute miniature oranges are having time of their lives. You may come across them in a salad, in the jam on your breakfast toast, at the bottom of your favorite martini (sorry for green olives) and sometimes in the candied form on an irresistibly delicious chocolate cake.

Like polar bears, kumquats also go through hibernation (winter sleep) period without growing any blossoms for several weeks and this property renders this plant as the most durable member of citrus family against extremely cold weather conditions. Even though Chinese people know this resilient fruit since 12th century, its introduction to Europe and North America was not before late 1800s. It’s a little late, but better than not having any I guess.

Citrus Curd

I was nibbling my fifth kumquat by the time I came across the “improved lemon curd” recipe of David (none other than David Lebovitz for sure). Strikingly I imagined myself spooning a tasty kumquat parfait made with such a homemade curd and said “Why not?”. In a while I was going to understand why.

Improved lemon curd recipe requires a considerable amount of juice which means to replace Meyer lemons in the original recipe; I need to squeeze around 60 kumquats that I do not have. However this could not put an end to my parfait dream. I decided to use grated kumquat rinds to get their full flavor and replace Meyer lemon juice with a combination of tangerine and lime juices. It would be a toothsome citrus curd with different representatives from the citrus family and consequently this homemade goodie would play the leading role in my long dreamed movie, “Citrus Parfait”.

Grating Kumquats

After going through all the steps I summarized below, parfait was set and ready to be served. We all enjoyed this concentrate winter flavor with some blueberries served beside and brimmed with energy to combat the cold outside, like a tiny kumquat tree.

Ingredients (makes 8-12 servings depending on the size of molds used)

For citrus curd-makes around 1 cup- (adapted from David Lebovitz’s Improved Meyer Curd Recipe)

  • 100 ml (3.3 fl. oz) tangerine juice
  • 25 ml (0.83 fl. oz) lime juice
  • 60 g (2.1 oz) sugar
  • 75 g (2.63 oz) unsalted butter (cubed)
  • 2 egg yolks
  • 2 eggs
  • A pinch of salt

For Citrus Parfait

  • 1 cup of citrus curd prepared before and cooled.
  • 200 ml (6.6 fl. oz) chilled heavy cream
  • Rind of 3 kumquats (finely grated)
  • 1 ½ teaspoon lemon extract
  • Lemon zest

Instructions

For citrus curd-makes around 1 cup- (adapted from David Lebovitz’s Improved Meyer Curd Recipe)

1.

Combine together the tangerine and lime juice, sugar, egg yolks, eggs, and salt in a medium saucepan

2.

Add the butter cubes and set the pan over low heat while whisking constantly.

3.

Keep on whisking on low heat until the mixture thickens and gains a jelly-like texture (Lift the whisk and if the mixture holds its shape when it falls back into the saucepan from the whisk, that means it is done.)

4.

Use a mesh strainer set over a bowl to press the curd against strainer. Once strained keep it in the refrigerator (for up to one week).

For Citrus Parfait

1.

With an electric mixer, beat the chilled cream until stiff peaks form when you push the beater attachment out of the bowl.

2.

Fold in the grated kumquat rinds, cooled citrus curd and lemon extract to the cream and blend all with a silicon spatula.

3.

Divide the mixture among silicon muffin moulds (or dessert cups if you are going to serve in these).

4.

Chill until parfaits are set, preferably over night in the deep freezing section.

5.

Reverse the silicon muffin mould on a serving plate and sprinkle with lemon zest, serve immediately with blueberries or other fruits you may like.(If you are using dessert cups, you may decorate the top with fruits and lemon zest also)

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  1. #1 by Nina - April 11th, 2010 at 05:38

    Ozhan, this is such a great recipe, and the main picture is gorgeous!

    I was amazed to see no comments here, did you send this to Tastespotting/Foodgawker?

    I’m sooo going to make this one, it’s perfect: coolness, freshness, lightness, color… what more can we ask from food?!

  2. #2 by Ozhan - April 11th, 2010 at 11:39

    Hi Nina,
    Thanks for your nice comments :) I already published this post on foodgawker and tastespotting, however, people are reluctant to comment, I guess…

(will not be published)

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