I love bergamot. And in curd it’s a real treat at breakfast or tasting.

Do you know the curd?
I told you about it here, here or there.

It is really delicious. But there is a lot of butter in the recipe and it is true that it is not great for the body to eat “fat”.

So I search on “the internet of the world” and yo, I found the solution.

A curd recipe without butter! It’s ZE solution!

Just put the corn starch (Maizena) and you’re done.

For bergamot, I headed for the Grand Frais store. There is a lot in France. And I admit I really like their products.
The choice is always fresh and in quantity. We really find everything.
When I was looking for bergamot, in other shops I was offered sweets … no comment.

This small citrus fruit, fruit of the bergamot tree, which looks like lemon is known to give its taste to Earl Gray tea (which I consume as a toxico every morning …;))
But you should know that bergamot contains benefits for our health, especially if it is used in infusion or essential oil that you can find easily on the internet.

But there for my recipe I used fresh fruit. And the barks I used to make a house cleaner.
I put the barks in a closed jar with white vinegar, which I forget for 3 weeks.
Then I filter the liquid, I add water (3 doses of water for 1 dose of vinegar with bergamot) I put this in a vaporizer. I pour 2 drops of dishwashing and that’s it! I have my house cleaner.
Anti limestone, degreaser, good smell of fresh and clean, brilliant effect!

In short, a real asset in the house. I ‘use it on all my surfaces throughout the house.
Eco-friendly, economical, zero waste! Top !

Come on, I’ll give you the recipe for my delicious bergamot curd and without butter please!

 

 

For 1 people
Preparation 10mn Baking 10mn
Total duration: 20mn
Origin: France

Curd with butterless bergamot

Bergamote Curd sans beurre
What are we putting in?

13 g of Cornflower (type Maïzena)
15 cl of bergamot juice
100 g of sugar
3 egg yolks

How do we do?
  • In a bowl, mix the cornflower in the bergamot juice
  • Add the sugar and egg yolks and mix
  • In a saucepan heat to medium heat this mixture
  • Stir constantly, until the mixture thickens
  • Pour into a jar of jam that you close and turn to avoid leaving air between the lid and the curd
  • Let cool and keep cool for 4 or 5 days.
  • Enjoy sandwiches, toasted buns, or pie crusts

Bon ap’

 

Bergamote Curd sans beurre