Homemade Strawberry Curd

Name: Homemade Strawberry Curd
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 500 g Strawberries; 2 Eggs (Gr. M); 100 g Sugar; 60 g Butter; 1 TEASPOON Cornstarch

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

500 g Strawberries
2 Eggs (Gr. M)
100 g Sugar
60 g Butter
1 TEASPOON Cornstarch

Directions

1
Clean, wash and halve the strawberries. Bring to the boil with 2 tablespoons of water in a small pot and simmer for 4-5 minutes. Finely puree the strawberries in the pot with the juice. Mix the eggs with the whisk of the hand mixer, then whip at highest speed for about 5 minutes, letting the sugar trickle in. Add butter to the strawberry puree, bring to the boil again. Mix starch with a little water. Stir vigorously to thicken the boiling stock and continue to boil for about 1 minute, remove from the heat, pour into a bowl and allow to cool for 1-2 minutes.
2
Mix the eggs with 1-2 tablespoons of hot cream. Stir the egg mixture into the rest of the cream. Pour curd into prepared, sterilised glasses (approx. 350 ml each), close tightly. Lasts up to 2 months in the refrigerator.