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Archive for September, 2017

Strawberry Curd

500g. strawberries – washed, hulled, & halved

100g of white sugar
80g. salted butter, softened or chopped

4 large eggs – beaten

2 tablespoons of freshly squeezed lemon juice 

1/2 teaspoon vanilla bean extract 

1 teaspoon of gelatin powder
Method 

Place strawberries plus two teaspoons of water in a large saucepan over a medium heat. Cover and bring to the boiling point. Simmer for five minutes or until the strawberries are really soft.

Transfer strawberries to mesh sieve. Place sieve over a clean, heatproof bowl and use the back of a spoon to push strawberries through the mesh sieve. Keep pressing the pull through. Add the pulp into the strained strawberry liquid. Discard the seeds. 

Place the heatproof bowl over a saucepan of simmering water on medium heat. Make sure the bowl fits snugly, and that the water doesn’t touch the bottom of the bowl. Add the sugar, beaten eggs and butter to the bowl and stir with a wooden spoon until the butter melts. Continue to stir constantly for about 10 minutes. Add the lemon juice and gelatin. 

Turn the heat up and continue to stir for another 10 minutes. It’s important to keep stirring, otherwise the mixture could curdle.

Stir for another few minutes or until the mixture thickens. Turn off the heat and stir again. Carefully pour mixture into hot sterilized jars and seal.

Store in the refrigerator for up to two months.

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