Cake with strawberry curd. Strawberry Kurd
Prepare ingredients for strawberry curd. Rinse the strawberries in water, removing the stems.
Pour the strawberries into a deep glass for an immersion blender. If you don't have a blender, you can use a food processor.
Add granulated sugar after the berries. You can add a couple of pinches of ground cinnamon, vanilla or lemon zest, and flavoring.
Puree the contents of the container with a blender into a homogeneous mass for 3-5 minutes.
In another container, beat the chicken egg until fluffy foam forms. This can be done with a fork or a whisk. There is no need to beat the egg too much, as you can overbeat the whites.
After this, pour the strawberry and egg mixture into a cauldron, saucepan or pan with a non-stick bottom. Gently stir to combine them and place the container on the stove with the heat on low.
Squeeze lemon juice. Stirring the contents of the container, bring the mixture to a boil and simmer for 3-5 minutes. It should change its color from red to pink and thicken slightly. The signal that your cream is almost ready will be the foam that appears on its surface.
Turn off the heat and stir in the butter. There is no need to add it before, as there is a risk of the dessert stratifying when heated.
Juicy and aromatic French cream - strawberry curd, you will succeed the first time, even if you have never prepared dishes or desserts of this national cuisine before. Its viscous base will appeal to everyone who tastes this delicacy made from ripe strawberries at least once. By the way, even the French Mille-feuille cake with strawberry curd turns out much tastier than with regular custard. Kurd is stored in the refrigerator for up to 3 days, but no more, although this dessert almost never lives up to the specified expiration date.
Ingredients
- 1 chicken egg
- 250-300 g ripe strawberries
- 50-60 g butter
- 80-100 g granulated sugar
- 1 tbsp. l. lemon juice
Preparation
1. We will sort out the ripe and fragrant strawberries and rinse them in water. Remove the tail from each strawberry and pour the berries into a deep container. Add granulated sugar along with lemon juice there. If lemon juice is not available, replace it with citric acid diluted in a small amount of water.
2. Grind the contents of the container with an immersion blender for 2-3 minutes, making sure that no large pieces of berries remain.
3. In a separate bowl, beat the chicken egg with a fork into an airy foam for about 2-3 minutes.
4. Pour both the strawberry puree and the egg mixture into a cauldron or saucepan with a non-stick bottom. Place it on the stove and heat its contents to a boil, stirring with a whisk so that the cream does not burn or clump together. This will take about 5-7 minutes. First, foam will appear on the surface of the contents, then it will change color and begin to thicken. As soon as this happens, remove the container from the heat.
5. Add butter to the cream; it is best to use a dairy product with high fat content - about 82%. Mix thoroughly until the butter combines with the cream.
Light, fresh and rich berry curd. You can add a little gelatin when finished and it makes a great cake layer or macarons filling. You can use it as a filling for a shortbread tart, top it with French meringue with lime zest and quickly bake it in the oven. You can simply serve it with pancakes or hash browns for breakfast.
Ingredients:
3 egg yolks
400 g strawberries, fresh or frozen
medium bunch of fresh thyme
1 vanilla pod
2 tbsp. l corn starch
100 g sugar
pinch of salt
zest of 1 lime
juice from 4 limes or lemons
100 g butter (if you bake the cream, you don’t need oil)
Preparation:
Cut the strawberries into cubes. Place in a deep saucepan and add thyme.
Heat over medium heat, stirring constantly with a wooden spatula, until boiling. Then cover with a lid, reduce heat to medium and cook for another 5 minutes. Turn off the heat and let the strawberries sit for 15 minutes. Then remove the herbs and puree the berries.
Mix cornstarch with sugar, salt and citrus zest. Add lime or lemon juice and whisk until smooth.
In another bowl, whisk together the egg yolks and vanilla seeds.
While whisking the citrus mixture, gradually add the yolks. Stir until combined.
Pour the egg-lime mixture into the strawberry puree in a thin stream, stirring continuously with a whisk. Return everything to medium heat and, without ceasing to stir the mixture with a whisk, cook until thickened. The curd should not have the consistency of “custard” - it will be thinner and flow gently from a spoon.
Remove the pan from the heat, cool to 45C, add the butter cut into pieces and beat well with a blender. Place in the refrigerator overnight.
If you are going to bake the cream, then there is no need to wait overnight. It can be used immediately as soon as it cools down.
Enjoy your tea!
Kurd is the most delicate and airy strawberry dessert; it is less fatty than creamy mousse.
The fluffiness in the recipe for strawberry curd is given by egg whites, and plasticity by a small amount of butter. The consistency of the dish is similar to the thickness of homemade sour cream. Cold strawberry curd is served in bowls with miniature coffee spoons. This dessert makes an excellent cream for any cake.
Curd can be used, for example, in making ring cakes or strawberry marmalade.
Recipe ingredients:
- strawberries – 400 gr.
- butter
- eggs – 2 pcs.
- sugar – 80 gr.
Strawberry curd recipe. Cooking with photos
Delicious curd is obtained from dark berries when the strawberries in the garden beds have acquired the maximum degree of sweetness.
Butter cannot be replaced with margarine; such a simplification of the recipe will not allow you to obtain the ideal consistency of the dessert. A lot depends on the quality of eggs: only fresh whites turn into fluffy foam. Strawberry curd is an excellent delicacy, so you need to make sure you have large country eggs. Strawberry tails are torn off and the berries are washed. Allow the water to drain; the Kurd does not need excessive wateriness.
Strawberries are ground in a blender to a thick, homogeneous puree. When eating whole strawberries, they do not notice the presence of small strawberry seeds. In berry puree, the presence of seeds is more pronounced, so the whipped strawberry mass must be passed through a sieve.
Use a small sieve with medium-sized cells.
Sugar is added to the strained strawberry puree.
Add eggs without separating the yolks from the whites.
The curd is whipped with a blender, resulting in a pink, foamy mass. The volume doubles or triples. Place the saucepan in a water bath or on the lowest heat.
The mass needs to be heated to 80 degrees; the curd cannot be boiled.
When heating, stir periodically: the bubbles disappear, the mass becomes thick. Following the recipe, remove the curd from the heat and wait 3-4 minutes for the temperature to drop to 50-60 degrees.
Strawberry curd is the most delicate cream with a smooth silky texture. During the season, we always prepare Kurd from fresh berries, but in winter, a frozen version is suitable, which, by the way, is in no way inferior. Strawberries can be supplemented with other types of berries, you can experiment with aromatic additives - vanilla, cinnamon, etc.
The basis of the Kurd is strawberry puree; in addition to it, it also contains eggs, always fresh, powdered sugar and butter. The set of ingredients is quite simple, and the cooking process itself is even simpler.
Kurd is an excellent basis for making ice cream; it can also be used to fill shortbread baskets, muffins, and serve as a sauce for cheesecakes, pancakes, and pancakes.
So, we prepare all the necessary products for strawberry curd from frozen strawberries. We take the strawberries out of the freezer the day before. We give it time to thaw on the bottom shelf of the refrigerator.
Place the melted berries along with the resulting juice into a blender bowl with a metal attachment. Grind the strawberries into a homogeneous puree, about 10-15 seconds.
Pour the resulting mass into a small ladle or saucepan. Place it on the stove, bring it to a boil, and cook the strawberries for about one minute.
In the meantime, prepare two fresh large chicken eggs, wash them well and dry them. We will need one egg in its entirety, and divide the second into yolk and white; we don’t need the latter.
Grind the heated strawberry puree through a fine sieve to rid the future curd of small grains.
Return the puree back to the ladle, throw in the prepared eggs, and whisk everything with a whisk until the ingredients are completely combined.
Now add butter and sugar, which we turn into powder in advance. We put everything back on low heat, brew the curd until it thickens, about two minutes, and do not forget to constantly stir the cream.
If desired, grind the curd through a sieve again, let it cool and serve.
Strawberry curd from frozen strawberries is ready.
Bon appetit!
