Gooseberry Curd
Ingredients| 1 pt gooseberries water 1/2 cup sugar 2 tbsp unsalted butter 2 eggs 1 egg yolk |
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Rinse the gooseberries and put them in a non-corroding saucepan with
the water. Cover and cook over low to medium heat, stirring
occasionally, for about 20 minutes, or until the gooseberries are
very mushy. Puree them through a food mill or a strainer. You should
have about 1 1/4 cups of puree. Stir the sugar and butter into the
warm puree and heat, stirring constantly. Whisk the eggs and the egg
yolk just until mixed, then whisk in a little of the hot gooseberry
mixture to heat the eggs. Return to the pan and cook over low heat,
stirring constantly, until the mixture is well thickened, and has
reached a temperature of 170 F. Pour into a container, cover, and
chill. Use this to fill small tartlets, garnishing them with rosettes
of creme de Chantilly; or fill a 9-inch pre-baked tart shell with the
curd and pipe rosettes of creme Chantilly over the top, leaving a
small spot uncovered in the center so the curd will show. This also
makes a delicious filling for cakes. Like most high-acid fruit curds,
this will keep at least two weeks in the refrigerator. Creme
Chantilly: Whip the amount of cold fresh cream needed for your recipe
until it mounds softly and will just barely hold its shape. The
volume will approximately double after it is whipped. There should
be no hint of graininess, which is the first sign that the cream is
overbeaten and turning to butter. Stir in vanilla and sugar to taste.
Or you may flavor the cream with spirits or liqueurs, wine, fruit
purees or jams, or the reduced liquid from poached fruit.
Servings:
1
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