This is a recipe that takes a bit of time, so I wanted this to get my undivided attention. When working with curds, you have to cook the eggs in it. And if you turn around in a second this can go wrong in so many levels. You need to stir and watch it (for just 5 minutes), but it’s best if you are not doing anything else. Oh, and save the extra thick strawberry purée for later use. Nothing goes to waste here. And the next recipe will be worth it! Trust me.
Friday came, and I served the Angel Food Cake with a choice of sauces: Strawberry Curd, Nutella and Condensed Milk. Our most excited guests were my nieces. Both of them loved the curd and got seconds for their cake. This curd has the perfect balance of sweet and sour, the lime juice gives it a touch of bitterness that it brings the strawberry flavor out to shine.
Adapted from Some the Wiser
Yields: 2 cups
3 cups strawberries
2 tablespoons of water
⅔ cup sugar
⅛ teaspoon salt
1 tablespoon cornstarch
2 tablespoons lime juice
3 large eggs, lightly beaten
1 tablespoon butter
- Place the strawberries and water in a blender, and process until smooth. Press the strawberries through a fine mesh over a medium bowl. Scrape the strawberries down with the back of a spoon, until you get al least 1 cup of puree. I got almost 1 ¼ cups of thin purée. Save and refrigerate the thick purée you’re left with for later use.
- In a medium saucepan combine sugar, cornstarch and salt. Mix with a whisk and stir in the strawberry purée, eggs and lime juice. Stir constantly and bring to a boil over medium heat.
- Reduce heat and stirring constantly, bring down to a simmer for about 1 minute (we are looking to go from the big bubbling curd, to a subtle bubbles curd), and stir until curd is thick. Remove from heat and gently stir in butter.
- Pass the curd through a sieve again. I caught some bits of cornstarch that were not cooked through. Transfer the newly strained curd to a bowl or jar, and bring to room temperature. After it has cooled, refrigerate for at least 6 hours before serving.
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