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Fruit CurdYield: 1 ½ cups Ashley Auer, Cooks & Soldiers; Event - Cochon 2017, Atlanta |
| • | 1/2 cup The Perfect Purée Strawberry Puree, thawed |
| or Blueberry Puree, | |
| or Blackberry Puree, | |
| • | 7 large egg yolks |
| • | 1 cup sugar |
| • | pinch of salt |
| • | 10 tablespoons cold unsalted butter, cut into chunks. |
| Method: | |
| 1. In a small saucepan, combine the egg yolks, fruit puree and sugar. Stir constantly over medium heat until the sugar dissolves and the sauce thickens enough to coat the back of a spoon, and reaches 180°. 2. Remove from heat. Add salt and butter, one chunk at a time, stirring after each addition until the butter melts. 3. Place a clean sieve or fine mesh strainer over a small bowl and pour the curd into the strainer. Stir the curd, pushing gently through the sieve (you’re removing any egg solids from the curd by straining — and ensuring a silky smooth texture). Transfer curd to a serving bowl and press a piece of plastic wrap to the top of the curd to avoid a skin. Refrigerate until chilled. Can be made one day ahead. |
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