Dessert

Saffron lemon curd with ginger macadamia toffee

Name: Saffron lemon curd with ginger macadamia toffee
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Ingredients: 150g macadamia; 125g gingernut biscuits; 110g caster sugar; 40g unsalted butter; 500g creme fraiche; 1 tsp vanilla paste; 50g coconut flakes; 1/4 tsp each ground cinnamon and nutmeg; 4 eggs, plus 4 extra egg yolks; 330g caster sugar; 160g unsalted butter, chopped; Finely grated zest and juice of 2 lemons; Pinch of saffron threads

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Saffron lemon curd with ginger macadamia toffee

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Dr. Sam Prince's saffron, ginger and macadamia twist on a classic lemon curd dessert is a show-stopper, adding just a hint of Indian spice to the zesty citrus.

1 cup (150g) macadamias
125g gingernut biscuits
1/2 cup (110g) caster sugar
40g unsalted butter
500g creme fraiche
1 tsp vanilla paste
1 cup (50g) coconut flakes, toasted
1/4 tsp each ground cinnamon and nutmeg

Saffron lemon curd

4 eggs, plus 4 extra egg yolks
1 1/2 cups (330g) caster sugar
160g unsalted butter, chopped
Finely grated zest and juice of 2 lemons
Pinch of saffron threads

Method

1.

Grease and line a baking tray with baking paper. Place macadamias and biscuits in small food processor and whiz to fine crumbs. Place sugar in frypan over medium heat, stirring until melted, then bring to a simmer and cook for 3-4 minutes until sugar starts to caramelise. Remove from heat and carefully stir in the butter, then add macadamia mixture. Return to heat and cook, stirring constantly, for 2-3 minutes until a dark caramel forms. Pour onto prepared tray, then using a spatula, spread out as thinly as possible. Cool, then pulse in a food processor to rough crumbs.
2.

For lemon curd, place eggs, egg yolks and sugar in a heatproof bowl and whisk until smooth and pale. Place bowl over a saucepan of simmering water (don’t let bowl touch water). Add butter, lemon zest and juice and saffron threads. Whisk for 8-10 minutes until mixture starts to thicken and coats the back of a spoon. Pass through a sieve and chill for 30 minutes.
3.

To make the vanilla cream, combine creme fraiche and vanilla paste in a bowl. Place coconut flakes in a bowl with cinnamon and nutmeg. Toss to combine.
4.

Divide lemon curd among 6 glasses, sprinkle over a little toffee crumbs, then divide vanilla cream among glasses. Top with a little more toffee crumbs and spiced coconut flakes to serve.