Four minutes. Perfectly cooked, spoonable mango curd. I’m in love with my new blender.
I have to admit my initial misgivings when I initially heard about this blender from Froothie. Hot soup in a blender? I couldn’t fathom how a blender could generate enough friction to make hot soups yet remain cool enough to make ice cream from frozen fruit. That and a hundred other questions; how hot is hot exactly – enough to get steamy soups, cook eggs or some sort of tepid lukewarm-ness in between? And of course, surely the overheat protector would kick in at some point? The idea that a blender could generate enough heat from friction alone to cook food intrigued me. Considering that a Thermomix would set you back in the vicinity of $2000, a $479 blender seemed a good trade off. Obviously the former would give you a lot more control, but for a quarter of a price and lot more blending power it was certainly a device worth testing. At least in theory, it would be able to make curd and ice cream bases without the pain-in-the-backside constant stirring over a bain marie.
I was still somewhat skeptical when a shiny red Optimum blender arrived for testing a week later. After all, the company claims that it can blend paving stones. Paving stones! Not that I’ve ever needed to blend them before, but if I did – I could use this blender.
But would it cook curd? If not heated enough, curd is more of a watery custard really. So I thought I’d test it out. I bought a couple dozen eggs and more mangoes than I could comfortably carry home in the expectation that I’d need to do this several times, and by trial and error.
The recipe worked perfectly the first time. The Optimum blender took the curd mixture from 23C/75F to 76C/169F in four minutes. And the best part – because the blades in the blender are constantly working to generate friction, the result is a fluffy, perfectly smooth curd with no lumps whatsoever. No need to worry about curdled egg bits or straining the curd into jars.
I took it as a good sign when my friend ate the mango and lime curd straight from the jar. I guess, technically it’s a complete breakfast if you think about it – fruit and eggs.
My new blender, who I’ve since named Optimus because he’s red and strong, has been a very welcome change to my breakfast habits too. With the price of cereal being exorbitant and supermarket variety bread being the fluffy white mystery loaf, I’ve been enjoying breakfast smoothies every day – I can’t get enough of them, especially when they’re perfectly smooth and almost juice like. But more on that later.
If you’d like an Optimum to call your very own, using this link means that a small percentage helps me keep me blogging.
- 300g mango pieces, cut into rough chunks
- 130g sugar
- 3 eggs
- juice of 1 lime
- 80g butter
- zest of 1 lime, finely chopped
- Put the mango pieces and sugar into a high powered blender and blend until it's a fine puree, about 15-20 seconds.
- Add eggs and lime juice, then blend on High for four minutes or until the mixture is about 75C/170F - you'll see condensation start to build up on the inside of the blender jug. If you go much higher than that, the curd will have an eggy taste, so stop the blender at two or three minutes to check the temperature. If you don't have a thermometer, just stop at the texture that you're happy with (remember that to the food safe temperature for eggs is 160F/71C.)
- Add the butter and lime zest, then blend on low for 3 seconds to incorporate. Put into sterilised jars. Make sure to refrigerate and consume within ten days.