To check out: Lemon Poppy Seed Cake with Raspberry Curd Filling

Great Recipe ~ Plus I can use the curd recipe for other recipes too~ Going to make this on Sunday smileys/smile.gif

Meryl~ for a non-chocolate recipe this is fantastic~ you post some of the most interesting sites for recipes~ Do Tell smileys/smile.gif where do you find them? ~ By no means, Your Chocolate Highness, ever stop~ My DH love to hear me say "I got this recipe from Meryl, today, and......." That is where I loose him, he gets this far away look and says "When are you making it" and he tends to ask a lot until I make it... sort of like having the kids in the backseat saying "Are we there yet" over and over... DH loves your recipes Meryl

 
Is that beautiful or what?!! Now why would the curd be so beautifully red when my pomegranate curd

turned to a horrible shade of brown wet mud?!

 
That sounds like my cherry cream cheese dip - the cherries turned it an ugly brownish/red color.

 
Both cherries and pomegranates are high in red anthocyanin pigments, which turn

turn blue/brown in alkaline conditions. This is why cherries in muffins or scones sometimes have a blue ring around them. You can add an acidic ingredient to counteract that reaction: lemon juice, sour cream, cream of tartar, etc. The raspberry curd contains quite a lot of lemon juice.

 
I wonder if there's a time-frame on the oxidation here. What if most of the juice was added after

the heat step?

 
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