I love a Mimosa at a spring brunch. Orange juice and champagne – it’s like a cocktail, but healthy for breakfast (right?). It’s a classic combination of flavors that really sings of spring and fresh flowers and floaty dresses. And with Easter coming up, I want to share this special twist to that brilliant pairing. Lemon curd is such a treat, but once you’ve mastered it, there are a million different ways to go, like my strawberry curd or peach curd. I only wish I could think of a more poetic name. Fresh orange juice reduced with some bubbles creates a bright fresh treat perfect for a brunch table, or as a gift in a pretty jar. The lovely orange hue adds a pop of spring color. And yes, it is totally acceptable to serve actual mimosas with this lush delight.
You could use leftover bubbles for this, but I usually buy a small split of prosecco or cava (which leaves me a few sips to enjoy while I’m making the curd!). And definitely use fresh squeezed juice. You never really know what is in those bottles. This festive spread is delicious on toasted brioche or biscuits. Use this any way you would use lemon curd – to fill a thumbprint cookie, spooned over fruit or ice cream, to fill a cake or pavlova.
3 large navel oranges
2/3 cup prosecco or cava
1 cup granulated sugar
3 medium egg yolks
2 Tablespoons cornstarch
7 Tablespoons unsalted butter
- Zest the oranges into a small bowl using a microplane or fine grater and set aside. Juice the oranges into a large pan and add the prosecco and ½ cup of the sugar. Stir to combine then heat over medium, stirring to dissolve the sugar, increase the heat and bring to a low boil. Bubble for 15 minutes until slightly reduced and thickened.
- In a mixing bowl, whisk egg yolks, then add the remaining ½ cup sugar and cornstarch to combine. It will be a thick mixture. Slowly whisk in the hot orange mixture until smooth. Pour the mixture back into the pan and place over medium heat. Whisk in half of the orange zest and the butter, a few pieces at a time, until melted and smooth. Bring the mixture to a boil, stirring and scraping with a heatproof spatula constantly for 2 -3 minutes, until the mixture begins to thicken. You want it to coat a spoon and be just a touch looser than you want the final product. It will thicken upon cooling.
- While the mixture is cooking, rinse and dry the bowl and place a wire mesh strainer over it. When the curd is thickened, pour it through the strainer to remove any lumps (some orange zest will be left behind. Stir the remaining orange zest into the strained curd, then press a piece of plastic wrap directly onto the surface to prevent a skin forming. Refrigerate until cold and thickened. Transfer to a jar or container if desired. The curd will keep in the fridge for a week.
Will make this for Easter! Have made the strawberry curd before and it’s wonderful.