My research for this column has led to all sorts of delicious discoveries, some of which truly become family favorites. Today's recipe is one of her recipes. It only takes a few minutes to make the curd in a large jar. And it tastes heavenly, like sticky, rich banana-flavored dulce de leche. I often eat it straight from the jar, as a topping for yogurt, warm it up and spread it on toast, or drizzle it over last week's brown sugar pavlova. Since it contains egg whites, it's a great way to use up whole eggs in cooking. Add the pavlova and egg yolk to the quark. The two are then recombined in an elaborate mixture of meringue, cottage cheese, whipped cream, flambéed bananas, toasted coconut, and date syrup (all optional and/or to taste).
Brown Banana Curd Recipe
It's insanely delicious, but it comes with the caveat that it's highly addictive. You can keep it in the fridge for up to a month, but my last batch lasted three full days.
Although quark is usually made from citrus fruits, it also pairs well with other fruits such as rhubarb, gooseberries, and blackberries. But brown bananas are my favorite, as they combine with the melted muscovado sugar to create a toffee-like deliciousness. Quark is a great way to use up leftover egg yolks, but you can also use whole eggs.
100g peeled brown banana pulp
50g light white or other sugar
3 egg yolks or 2 large whole eggs
50g butter
1 teaspoon vanilla extract (optional)
1 tablespoon rum (optional)
Mash the bananas, add them to the saucepan with the sugar, and cook over medium-high heat, stirring, for 5 minutes, until the mixture begins to bubble and lightly brown. Reduce the heat to very low, add the egg yolks and cook over low heat, stirring constantly and using a spatula to scrape the sides and bottom of the pan, cover until the curd is foamy and thick enough to hold the curd. Warm with a spoon or until it reaches 75°C.
Remove from heat and stir in butter, vanilla extract and rum, if using.
Pour the curd into a sterilized jar, let it cool (assuming you can resist the temptation of warm curd), seal it and put it in the fridge.
Now Its ready To Surve ......