Gooseberry Curd
Yield
20 servingsPrep
20 minCook
30 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
gooseberries
|
* |
| 2 | tablespoons |
water
|
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
gooseberries
|
* |
| 3E+1 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
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.
