Lemon Curd (Egg-Free)

I could have sworn that I had posted this long ago... Anyway, here is some egg-free lemon curd that, with further substitution, can be made vegan.

Lemon Curd (Egg Free)
Loosely adapted from this orange curd recipe.

Ingredients

180 - 250 ml juice from 2 lemons
Zest from 1 lemon
30 ml aquafaba
50 g silken tofu
150 g granulated sugar
1/4 - 1/2 tsp gelatin
4 tbsp unsalted butter
Pinch salt

Over medium-high heat, simmer lemon juice until reduced to about 60 ml. Stir in zest; set aside.

Blend aquafaba and tofu until smooth. Whisk in sugar until incorporated. Stir in cooled lemon juice and gelatin.

Return to medium heat. Whisk constantly until curd has thickened to a pudding-like consistency (about 10 minutes).

Strain curd, if desired. While still warm, stir in butter and salt. Transfer to a clean, airtight jar and keep refrigerated.

Notes

Add more or less gelatin to adjust the firmness of the curd. For the above recipe, 1/4 tsp gelatin makes a spreadable curd but not too sloppy curd, while 1/2 tsp is a little closer to jelly.

Adjust the amount of sugar to taste (I only use 100 g, because I like a more tangy curd).

KFC Chizza

So I tried KFC's newest offering. The Chizza is a cross between fried chicken and Hawaiian pizza. Or, if you prefer, chicken parmigiana with pineapple.

It's not terribly big; the box is about 15 by 15 cm.

Compared with other pictures I've seen, mine looks pretty attractive! It's at least vaguely heart-shaped.

And here is a cross-section. The Chizza is composed of a battered chicken fillet - original recipe, judging by the taste - topped with tomato sauce, chicken ham, pineapple chunks, a proprietary cheese sauce, and mozzarella cheese. Did I mention that it's basically chicken parmigiana?

In spite of its dubious appearance, the Chizza is actually pretty good. The chicken is standard KFC fare, juicy with a crisp crust. The tomato sauce is unexpectedly excellent, a good balance of tangy and sweet. The cheeses, ham, and pineapple come together nicely without overwhelming the taste of the chicken base. Since it doesn't contain much in the way of carbohydrates, it's not too heavy, and it's not terribly greasy either.

I do recommend using a fork and knife, because it is pretty messy and difficult to hold. Also, at S$5.10 à la carte, it is on the expensive side. Nevertheless, it's worth trying at least once. I might go get another one, when the hype dies down a bit. (When I was at KFC, practically everyone was ordering a Chizza. Or multiple Chizzas. The staff really had to rush around. It was crazy!)