Kashmir Curd is delicately infused with the Asian spice, cardamom. Made with free range eggs, it's a deliciously versatile accompaniment to a wide range of desserts.

It can also be spread on crumpets and slathered over scones to spice up breakfast or add an extra dimension to afternoon tea. Best of all, it's subtly exotic nature means it can be combined with ice cream to solve the perennial problem of what dessert to serve after a curry.

Among many other things, you can use our Kashmir Curd to:

• Complement a lemon meringue pie or
  pavlova drizzled with passion fruit
• Stir through a rice pudding made with coconut milk
  as another idea for an Indian-style dessert
• Create an exotically flavoured buttercream
  for Victoria sandwich cakes
• Make a distinctively different topping
  for a trifle

290g jar

£6.49

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