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Aniseed myrtle curd. This curd can also be flavored with lemon myrtle, native peppermint, native mint, lemon aspen, or even mountain pepper. Prep. time 20 mins. 4eggs, beaten; 250g sugar or 375ml apple juice concentrate; 60ml water (if using sugar); 60g butter, chopped; 5g ground aniseed myrtle. Combine the eggs, sugar, and water or juice concentrate, and butter in a double boiler and heat to boiling while stirring. Simmer until thick and the curd coats the back of the spoon. Cool while stirring.
|Jennifer Mathes, Ph.D.|