This dish from Zamora, Mexico, is adapted from Diana Kennedy's curd recipe in her cookbook The Essential Cuisines of Mexico; you can eat it as a dessert or snack. The curd is best enjoyed warm or at room temperature, when the texture and taste are similar to those of crème caramel. Use seasonal fruit to accompany the curds - bananas also work very well.
- 1 litre (4 cups) milk
- 2 egg yolks
- .4 ml vegetarian rennet (see note)
- 75 gm (1/3 cup) light muscovado or brown sugar
- ½ each papaya and mango, diced, to serve
- To serve: thinly sliced mint
- 1 cinnamon quill, dry-roasted and finely ground in a mortar and pestle, then sieved, to serve
- 1Whisk milk, yolk and rennet in a saucepan to combine, then stir occasionally over medium heat until mixture is just hot to touch (41-48C, 5-7 minutes; be careful not to overheat the mixture or it will curdle). Set aside in a warm place until curd sets (30-40 minutes), then cut into rough 10cm cubes with a knife. Scatter sugar along the cuts (be careful not to cover the curd with sugar and weigh the curd down), heat over very low heat until curd sets and sugar dissolves (1½ hours), then cool to room temperature.
- 2Divide papaya and mango among bowls, top with curds spooned from syrup with a slotted spoon, then spoon over a little syrup, scatter with mint and cinnamon and serve.
Note Vegetarian rennet is available from The Essential Ingredient; you'll need a pipette or syringe to measure the small amount.
Drink Suggestion: A sherbety moscato. Drink suggestion by Max Allen