MY COOKBOOK

MY COOKBOOK
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6.2.12

STRAWBERRY CURD


The thought occurred to me, why not strawberry curd? I did a Google search and voilà! Zsuzsa reinvented the wheel again. There are endless recipes for strawberry curd. Nearly a pound of strawberries will have a lot of liquid and a fair amount of seeds, so I didn’t think I could just substitute strawberries for the lemon in my lemon curd recipe. That is why I went to Hungry Cravings for ideas. Because it was still January and the strawberries are not at their optimum this time of the year, I added 1 Tbsp of strawberry extract at the end.

14 ounces strawberries, almost 2 cups pureed
2 eggs
3 egg yolks
1/3 cup sugar
3 Tbsp unsalted butter, diced
1 Tbsp freshly squeezed lemon juice
1 Tbsp strawberry extract [optional]

• Puree the strawberries in a food processor.
• Heat up the puree in a small, heavy saucepan until very hot. The cold puree will start puffing almost immediately, but keep on stirring and heating until the whole thing gets very hot.
• Transfer hot puree to a small pitcher or a large measuring cup with spout.
• In a large heatproof mixing bowl, whisk together the eggs, yolks, and the sugar.
• Continue whisking and at the same time start pouring the hot puree in a thin stream into the egg mixture.
• Place the bowl with the egg and strawberry mixture over a medium pan of simmering water. Make sure the simmering water does not touch the bottom of the bowl.
• Heat the mixture, whisking it constantly, for about 4 to 5 minutes, or until thick.
• Stir in the butter, lemon juice and the strawberry extract.
• Place a fine sieve over a medium sized bowl and pour the hot curd though the sieve. There is a fair quantity of seeds to bypass, so help force the strawberry curd through the sieve with a large soon.
• Wrap and chill.
   Makes about 2 cups




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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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