Black Currant Curd Recipes

RED CURRANT CURD

Red Currant Curd image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

Ingredients

1 pound stemmed red currants (about 3 cups), washed
6 egg yolks, lightly beaten
1 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces

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.

BLACK CURRANT CURD

Black Currant Curd image

Provided by Martha Stewart

Yield Makes 1 pint

Number Of Ingredients 5

Ingredients

1 cup granulated sugar
6 egg yolks, lightly beaten and strained
1/2 cup black-currant juice
1/2 cup (1 stick) unsalted butter
1 tablespoon cassis

Steps:

Combine sugar and egg yolks in a saucepan. Gradually stir in black-currant juice. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Do not allow mixture to boil, or it will curdle.
Remove from heat and whisk mixture until slightly cooled. Stir in butter, 1 tablespoon at a time, and add cassis. Refrigerate until ready to use.

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