Рецепт Strawberry Curd
Strawberry Curd
March 10, 2016 by Shelby 5 Comments
Slightly tangy with a strawberry flavor. Strawberry Curd is a great spread for your muffin, biscuit, or even your english muffin or toast in the morning!
I am a huge fan of lemon curd. I know my son Christopher is too. As a matter of fact, when I would make it for my lemon swirled cheesecake, it would be hard for both Christopher and I to keep the spoon out of the curd I had in the fridge! We love it so much we could eat it by the spoonful!
I could do the very same with this Strawberry Curd! It is so delicious, has a buttery, strawberry flavor with a hit of lime citrus. Absolutely delicious!
You start with just 4 cups of strawberries and puree them until smooth.
The strawberry puree is then put through a sieve to get rid of the pulp and seeds and you then mix the sugar and cornstarch into the puree in a saucepan.
Whisk the strawberry puree into the cornstarch and sugar mixture, then whisk in the lime juice. Once combined, you will whisk in the eggs and egg yolks.
You will bring the curd to a low boil then continue to boil for one minute, stirring constantly. Once the curd is cooked, you will transfer to a dish to cool and cover with plastic wrap to prevent a “skin” from forming on top of the curd.
Store in an airtight container in the refrigerator for up to 1 week.
Strawberry Curd Author: Grumpy's Honeybunch Ingredients
4 cups sliced fresh strawberries ⅓ cup sugar 2 tablespoons cornstarch ½ cup fresh lime juice 3 large eggs 2 large egg yolks 3 tablespoons butter Instructions
Process strawberries in a food processor until smooth. Place puree in a sieve and press with a spoon or rubber spatula to push the juice through the sieve. This will remove the pulp and seed from your berry juice. Transfer puree to a saucepan that has granulate sugar and cornstarch in it. Whisk to combine. Add lime juice and whisk until combined. Place eggs in a separate mixing bowl. Whisk until well combined. Whisk eggs into strawberry puree. Place saucepan over medium heat and bring to a low boil, stirring constantly. Continue to cook at a low boil for 1 minute, stirring all the while. Transfer to a large storage container to cool. Cover with plastic wrap or dish cover to prevent skin from forming on curd. Refrigerate at least 8 hours. Use within one week. 3.5.3208
I also have to share with you today some photos I took of our boys that I am absolutely in love with When I say our boys, I mean our kitty boys, Chubby & Rudy! We had a really gorgeous day on Sunday and the kitties were loving the sun and lounging in their kitty tree. Aren’t they just beautiful kitties