While Gabon certainly grows mangoes, bananas and starfruit – and most likely serves up a great fruit curd in the capital (they were a French colony after all) – this particular recipe is my own creation. And, since I’m not exactly Gabonese, I must admit … that makes this recipe not exactly authentic.
Once you taste it, though, you’ll forgive me. I promise.
| Servings |
| 1 1/4 cups of curd |
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While Gabon certainly grows mangoes, bananas and starfruit – and most likely serves up a great fruit curd in the capital (they were a French colony after all) – this particular recipe is my own creation. And, since I’m not exactly Gabonese, I must admit … that makes this recipe not exactly authentic.
Once you taste it, though, you’ll forgive me. I promise.
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Ingredients
- 1 cup starfruit juice (freshly strained, about 2 starfruit)
- 3 egg yolks
- 1/4 cup sugar
- 1 Tbsp all-purpose flour
- 1 Tbsp cornstarch
- butter (as needed)
For the parfait
- 1 banana , sliced
- 1 mango , cubed
Servings: cups of curd
Units:
Instructions
- Use ripe starfruit. They’ll be heavy for size, mostly yellow and starting to brown slightly on the ridges. Slice them across the ridges to make star shapes and pick out any seeds.
- Save a couple for garnish, but toss the rest into a food processor or blender and puree.
- Strain the mixture, pressing all the juice out. You’ll need 1 cup of it. Bring to a boil in a small sauce pan. Remove from heat.
- Meanwhile, beat up eggs with some sugar. Then whisk in cornstarch and flour. Add the hot star fruit juice, a little at first to temper the eggs. Once it’s all whisked together, return to saucepan. Heat until bubbling and thick, like pudding. Whisk constantly or it can burn.
- Refrigerate until cool, covered with plastic wrap.