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Gooseberry Curd

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Recipe

 

Yield

20 servings

Prep

20 min

Cook

30 min

Ready

120 min
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pint gooseberries
*
2 tablespoons water
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½ cup sugar
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2 tablespoons butter, unsalted
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2 large eggs
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1 each egg yolks
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Ingredients

Amount Measure Ingredient Features
473 ml gooseberries
*
3E+1 ml water
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118 ml sugar
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3E+1 ml butter, unsalted
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2 large eggs
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1 each egg yolks
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Directions

Rinse the gooseberries and put them in a non-corroding saucepan with the water.

Cover and cook over low to medium heat, stirring occasionally, for about 20 minutes, or until the gooseberries are very mushy.

Purée them through a food mill or a strainer.

You should have about 1¼ cups of puree.

Stir the sugar and butter into the warm purée and heat, stirring constantly.

Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs.

Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened, and has reached a temperature of 170 degrees F.

Pour into a container, cover, and chill.

Use this to fill small tartlets, garnishing them with rosettes of creme de Chantilly; or fill a 9-inch pre-baked tart shell with the curd and pipe rosettes of creme Chantilly over the top, leaving a small spot uncovered in the center so the curd will show.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 3641% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 7mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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