I settle on a curd by combining the walnut consommé with a 10% (by weight) dose of heavy cream, a couple splashes of sherry vinegar, added 1% (by weight) of mono-calcium phospate, then heating this to 160F. I then poured this into blender, got a vortex going on medium high, then added 2% (by weight) of Low-Methoxyl Pectin (LM Pectin). I let the blender go on high for about 6-7 minutes, then poured the mixture into a small sheet pan that was lined with a silicone pad (smooth side up). I let this rest at room temperature for 20 minutes, then refrigerated overnight to set.
I love Pont-l'Évêque cheese from the Normandy region of France, and decided to pair this with the curd and some toasted walnuts for texture and different nutty note. The curd on it's own was not that palatable, interesting but intense. When eaten together, the walnuts, curd and Pont-l'Évêqu were really good. I'd call this experiment a qualified success, though my friend who sampled the curd called it "Flabby Salt" (ouch).
I think the ides of the walnut consommé deserves a more focused attempt rather than the leftover preparation herein, but still this was a fun first attempt at a curd from something quite different. The magic here is the use of a pectin that can tolerate low-acidic environments and still produce a gel. I have to say that LM Pectin will be making future appearances in my cooking. Kudos to Ideas in Food for the help on the %'s.
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