This is my first attempt at making jams or preserves in the Bellini. I wasn’t interested in cooking them pre-Bellini (eating them is another story). But a surplus of lemons and a craving for lemon curd prompted me to find a ThermoMix recipe to convert. The recipe was on a blog,which referenced a forum, which referenced a Tenina Holder recipe book (the link is to her website where you can buy the book).
This is the first recipe I’ve tried where the ThermoMix timing was very different to the Bellini. The original says to cook at 80 deg for 8 min, but it wasn’t close to being set at the end of the time. The recipe in the Bellini cookbook said to cook at 70 deg for 20 min. I tried 80 deg for 15 min, and that produced gorgeous silky lemon curd.
- 100g butter
- zest of 1 lemon
- juice of 2 lemons
- 2 eggs + 1 egg yolk
- 150g castor sugar
1. Put all ingredients in the jug. Chop on Sp7 for 7 sec.