Gooseberry Curd

Name: Gooseberry Curd
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g green gooseberries; 200 g demerara sugar; 2 Vanilla beans; 4 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Juice of 1 lemon; 2 TABLESPOONS Cornstarch; 110 g Butter

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g green gooseberries
200 g demerara sugar
2 Vanilla beans
4 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Juice of 1 lemon
2 TABLESPOONS Cornstarch
110 g Butter

Directions

1
Wash, clean and drain the gooseberries. Put gooseberries, 50 g sugar and 5 tbsp water in a pot, bring to the boil and simmer for about 3 minutes, then blend finely with a hand blender.
2
Halve the vanilla pods lengthwise and scrape out the pulp. Beat the egg yolks, remaining sugar, vanilla pulp, 1 pinch of salt, lemon juice and starch over a warm water bath until fluffy.
3
Mix the gooseberry puree and egg mixture, heat slowly in a pot while stirring. Add butter in pieces and let it boil up briefly while stirring until you get a thick cream. Pour the gooseberry curd into clean, hot rinsed glasses and allow to cool.