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.
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.
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.