Best 2 Red Currant Curd Recipes
Indulge in the delightful world of Red Currant Curd, a versatile culinary creation that adds a burst of sweet-tart flavor to various culinary delights. This luscious spread is not only a taste sensation but also a treasure trove of culinary possibilities.
From the classic Red Currant Curd to the unique and flavorful variations like Lemon and Red Currant Curd, Gin and Red Currant Curd, and Rose and Red Currant Curd, this article presents a delectable journey through the realm of Red Currant Curd. Each recipe is meticulously crafted to showcase the captivating tang of red currants, resulting in a tantalizing symphony of flavors that will elevate your culinary creations.
Whether you're looking for a traditional curd to accompany scones or a creative addition to your favorite desserts, the Red Currant Curd recipes in this article offer endless possibilities. Embark on a culinary adventure and discover the versatility and sheer delight of this extraordinary spread.
RED CURRANT CURD
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Place currants in a medium stockpot over medium heat. Cook, crushing with a potato masher, until berries are completely soft, about 15 minutes.
- Strain through a fine-mesh sieve. Do not force fruit through strainer; discard pulp. There should be about 1 cup juice. Measure and set aside 1/2 cup juice. Reserve remaining juice for another use.
- Combine 1/2 cup currant juice, egg yolks, and sugar in a medium saucepan. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 10 to 12 minutes. Do not allow the mixture to boil.
- Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.
- Strain mixture through a fine-mesh sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
LEMON CURD FOR RED CURRANT AND LEMON TARTLET
This lemon curd is for the Red Currant and Lemon Tartlets recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine egg yolks, sugar, lemon juice, and zest in a small saucepan. Whisk to combine. Cook, stirring constantly, for 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not allow the mixture to boil.
- Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.
- Strain mixture through a fine sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
Tips:
- To make the smoothest curd, strain it through a fine-mesh sieve before serving.
- For a tangier curd, use more lemon juice or add a pinch of cream of tartar.
- To make a sweeter curd, add more sugar or honey.
- For a richer curd, use heavy cream instead of milk.
- Red currant curd can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Red currant curd is a delicious and versatile condiment that can be used in a variety of ways. It can be spread on toast or scones, used as a filling for tarts and cakes, or even stirred into yogurt or oatmeal. With its bright red color and tart flavor, red currant curd is sure to add a touch of elegance to any dish.
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