This is my first ever post BUT I always come on to Cake Central because I love reading everyone's opinions, achievements and questions.
I need your help! I am making my own wedding cake and just wanted to know if I can make a mango curd in advance and freeze it? Will it still taste good?
Also, if I had the cake on display for an hour would it still be good to eat or will it spoil? I think it will still be good considering it is coming straight from the fridge but I'd love to get everyone/s opinion!
The recipe I'm thinking of using is:
1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
1/2 cup sugar
3 tablespoons fresh lemon juice
Pinch of salt
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
Puree first 4 ingredients in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.
Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.