Prep:
Servings:
4 egg yolks
2/3 cup sugar
1 serve (10 grams) Two Islands vanilla collagen beauty powder
1/3 cup fresh lemon juice
Pinch of salt
6 tablespoons unsalted butter - room temp
1. Bring a saucepan of water to the boil.
2. In a separate glass bowl add the egg yolks, sugar, lemon juice and salt. Whisk gently.
3. Reduce your saucepan to a simmer and place your glass bowl over the top.
4. Whisk constantly until the curd thickens, resembling the texture of a hollandaise sauce. It will take about ten minutes.
5. Just before you turn the heat off, add one serve of vanilla collagen powder and whisk for a further minute.
6. Turn off the heat, remove your glass bowl and add the butter (cut into pieces) to the curd.
7. Stir with a spoon until melted.
8. Pour the curd into a jar or bowl, and place a piece of bees wax wrap, or plastic wrap directly on top so its touching the top of the curd. This prevents a skin from forming on top.
9. The curd will continue to thicken as it cools. Once cool, the wrap can be removed.
NOTE:
The curd will keep in the fridge for up to ten days. For longer storage, you can freeze the curd for up to 3-6 months. When using from the freezer, thaw it in the refrigerator overnight before serving.
