Advertisement
Gooseberry curd
Preparation info
- Makes About
900 g
- Difficulty
Easy
Appears in
Published 1978
This is a delicate, beautifully pale green curd, very similar to lemon curd but more subtle in flavour. It is very special and keeps quite well for a few weeks in the refrigerator.
Ingredients
450 g 1 lb 2 tablespoons
Method
Slowly simmer the gooseberries with the water until they are soft, then rub them through a sieve. Now return the pulp to the pan, add the butter, sugar, and beaten eggs. Stir gently until it thickens but be careful not to allow it to boil or it will curdle. Pour into small pots and cover when the curd is cold.