Sunday, December 06, 2009

Strawberry Curd

Marillyn from Just Making Noise is hosting this edition of Weekend Herb Blogging and this week, it's time to enjoy some Strawberries


Strawberries as we know them have only been around since 1740, originating in France from a cross between species from North and South America.

While I could very easily just gobble these lovelies as they are, I thought I'd try extending their life by making some Strawberry Curd.


Strawberry Curd

120mls strawberry puree
4 egg yolks
120 grams caster sugar
70 grams butter, cut into small cubes

To make the strawberry puree, use a stick blender or food processor to whizz the strawberries until they form a smooth puree. For a finer result you could strain this mix through a sieve but I've chosen not to do this.

Place the yolks and sugar into a bowl and mix until smooth and creamy and the sugar has dissolved.

Pour this into a saucepan along with the strawberry puree and butter and place over a low heat. Whisk constantly until it almost reaches boiling point, you'll notice that it will begin to thicken quickly at this stage so take it off the heat. It will have the consistency of thick custard.

Once off the heat, continue to whisk and then pour into hot, sterilised jars. Cool before storing in the fridge.


I've served the curd as a companion to my sfinci but you can use as you would regular curd - use it as a filling for cakes and tarts.

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