Gooseberry Curd
Smooth, rich and tangy curd flavoured with fresh gooseberries
Equipment
- Small saucepan
- Hand Blender or food processor
- Sieve
- Whisk
- Rubber spatula
- Small Bowl
- 1 Medium sized jar (300gram jar)
Ingredients
- 300 grams gooseberries
- 2 tbsp water
- 100 grams sugar
- 15 grams cornflour
- 50 ml water
- 50 grams egg yolks (about 4 eggs)
- 25 grams butter
Instructions
- In a small saucepan, add the gooseberries and 2 tbsp water. Cook on a medium heat for 10-15 minutes until pulpy and soft.
- Blend gooseberries until smooth and press through a sieve to remove lumps or seeds.
- Add 150 grams of this puree back into a clean small saucepan. Add in the sugar and cook on medium for 3-4 minutes until starting to bubble.
- In a small bowl, mix together the cornflour and water until all cornflour has totally dissolved.
- Add this into the saucepan and whisk well. Continue cooking for another 5-10 minutes, whisking often until thickened considerably.
- Remove from the heat and quickly whisk in the egg yolks thoroughly.
- Add the butter and continue whisking until it has totally melted.
- Pour into a sterilised jar. Seal immediately and turn upside down until a seal has formed. Allow to cool fully before refrigerating.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.