At the Summer preserves course we also learned how to turn gooseberries into a fruit curd, which you can served together with scones for a nice cup of tea.
I have previously been making various fruit curds in my little kitchen such as lemon curd, blood orange curd, apple curd and finally clementine curd. Curds have relative small shelf-life, 4-6 weeks in the refrigerator, so do not make too big a portion, unless you are planning to invite a lot of people around for afternoon tea or you have been invited out quiet often.
As you can seen from the colour this gooseberry curd is made from green gooseberries. However, you can use also red gooseberries. I will later share a recipe with red gooseberry curd with you.
Gooseberry curd: 3-4 glasses
- 450 g green gooseberries
- 15 ml water
- 60 g butter
- 250 g sugar
- 2 large eggs
- Wash and clean the gooseberries removed the flower ends and stalks.
- Place the gooseberries in cooking pan with the water. Simmer gentle until pulped, approx 15 minutes.
- Rob the pulp through a sieve into a bowl. There should be 300 ml pulp.
- Place the pulp in a bowl over a saucepan containing barely simmering water.
- Add in the sugar, stir until dissolved.
- When add in the sugar, and stir until the butter is melted.
- Beat the eggs together and strain the eggs through a sieve.
- Add the beaten eggs into the curd. Stir continuously until the curd thickens, and lightly coats the back of a spoon. It takes around 10-12 minutes.
- Turn off the heat and leave the curd to stand for 5 minutes.
- Meanwhile prepare the storage glasses by filling them with boiling water.
- After 5 minutes stand still, the surface of the fruit curd should have a slightly firmer/thicker surface, which can be pushed together using a cooking spoon. If not, when cook the fruit curd again.
- Strain the fruit curd through a sieve into a jug.
- Pour the curd into a clean glass to the top of the glass. Close the glass with a lid.
- Store the fruit curd in the refrigerator for up to 4-6 weeks.
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