What do I make from red currants besides jelly. I share a recipe for an unusual dessert

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When the bulk of the red currant has already been processed, I cook Kurd from its remnants. I tell you what it is and how to cook it.

Ingredients for Red Currant Kurd
Ingredients for Red Currant Kurd

Kurd Is a custard with added fruit juice. The most popular option is Lemon Kurd.

Many have probably tried the lemon meringue tartlet. Lemon Kurd is used as a filling. But now I have a lot of red currants and I decided to cook a Kurd from it.

There are many options for using the Kurd. It can be added to cakes as a filling, used as a flavor base for cream or mousse. Or you can just spread it on toast and eat it over a cup of tea. Let's tell you how to cook red currant Kurd.

Step by step recipe on how to cook red currant Kurd

  • Lemon juice 30 g (half a lemon)
  • Red currant puree 155 g
  • Sugar 105 g
  • Yolks 108 g (~ 6 eggs)
  • Starch 15 g (I use corn starch)
  • Butter 90 g
  • Zest of half a lemon

I pre-wash the red currants under running water and remove from the branches. Then I rub it through Emmanuelle.

Emmanuel Is such a mechanical machine for rubbing berries, fruits and vegetables. It was given to me as a birthday present a few years ago. A very useful thing. Most of the year it lies idle, but it saves in the harvesting season. If interested, let me know in the comments, I will review.

When the red currant puree is ready, I send it along with the rest of the ingredients to a saucepan and put on fire.

I heat the mass over medium heat with constant stirring.

During boiling, it is very important to stir without stopping, as the eggs can curdle and the mass can burn.

I heat the mass until it begins to thicken. It took me about 7 minutes.

When the mass thickens, I pour it into a sieve and filter it. If you wish, you can skip the stage with straining, but I don't like it when there are pieces of zest in the Kurd. In addition to it, curdled protein from the eggs remains, if this does not bother you, skip it.

Scroll to the side to see what a Kurd looks like.
Scroll to the side to see what a Kurd looks like.

Now I pour the mass into jars and leave it to cool completely. Then I close the lids and put them in the refrigerator for storage. It doesn't stay with me for a long time, but it's not worth storing it for more than 1.5 weeks.

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