An intense lime flavour reminiscent of "Mum's lemon honey".
Mix through natural yoghurt or whipped cream and use dollops with a dessert; a delicious dip for strawberries on a fruit platter; a toast topping or merely eat by sinful spoonfuls.
Saffron adds a funky dimension to our already delicious Lime Curd. Dare to think outside the square!
For availability details and ordering: www.limes.co.nz
Sharing the same piece of my heart as the regular Lime Curd, this is an amazingly delicious and versatile condiment. All the usual uses apply - on toast, on bread, on croissants, etc... and also some of the more unusual ones too - in cheesecake, as part of a sauce, mixed through heavily whipped cream as a dessert topping... but the only thing that had me feeling a little let down - the Saffron.
I couldn't taste it at all. Maybe it was my tastebuds - burned out after too many years of strong flavoured foods - or maybe it's just the saffron is indeed a too-subtle taste and is more of a "colour" ingredient... I don't know. All I do know is that it's just as yummy as the regular variety for me, and just as handy in the kitchen when I feel the urge to be creative! You can see what a lovely colour it added to the cheesecake I made... but what the photo can't show you is what a wonderfully smooth, silky texture it added too!
Overall, because I couldn't tell the difference between this and the slightly lower priced regular curd, if I had to choose I would go with the regular. For those who have tastebuds worthy of the name, and a place on a Hell's Kitchen Taste Testing challenge, this may appeal to you a lot more. Still LOVE the product in all ways, but can't see what the extra cost gives to me.
Having not tasted the curd without saffron I am not able to compare the two however this is absolutely amazing. I am not sure I can taste the saffron but it is such a subtle taste that I suspect the lime overpowers it anyway.
I love the extra tang that using limes instead of lemons gives the traditional classic curd. This really is amazing. A fantastic accompaniment to a berry desert on the side with some cream or vanilla ice-cream.
Try a dollop inside your berry muffins with some cream cheese (ie put in before baking...) YUMMMM
I am guilty of savouring a small spoonful straight from the jar, as the taste explosion is fab. You are left with a lovely lime taste in your mouth that takes me back to the good old lime popsicles or frujus of old.
Definitely worth giving this a try and if you are at all creative in the kitchen I suspect this will be a useful addition to the larder.
Random listing from 'Food'...
It all started over 26 years ago on the Anathoth Farm where the jams and pickles were made in simple pots and sold at the local weekend market. The locals loved the big, bold fruit flavours and kept coming back for more.
To make Lemon Curd (also known as Lemon Honey or Lemon Butter), lemon, butter and whole pasteurised egg are blended to make a delicious traditional topping for toast. Also great for baking and ... more...
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