INGREDIENTS
240 grams of sugar, divided
200 grams Perfect Puree strawberry purée
80 grams fresh lemon juice
2 tsp finely grated lemon zest
300 grams unsalted butter, diced
7 large eggs
4 sheets silver gelatin
9 grams freeze-dried strawberry powder
1 gram beet powder
Equipment:
Saucepan
Large whisk
Large bowl
Rubber spatula
Fine-mesh strainer, set over a large canister or bowl
Ladle
Instant-read thermometer
DIRECTIONS
Before starting, have all your equipment set up. The gelatin in this recipe causes the curd to set quickly, so you’ll want to avoid too much down time.
1. In a large, nonreactive saucepan, combine 120 grams of the sugar with all the strawberry puree, lemon juice, lemon zest, and butter. Turn the heat to medium-low and cook until the butter is melted, stirring occasionally to ensure that the butter does not separate.
2. In a large, heavy bowl, whisk together the eggs and the remaining 120 grams of sugar.
3. Place the gelatin sheets, one by one, into a container of ice-cold water, and allow them to rehydrate while you continue to cook the curd.
4. Place the bowl on a flat, stable surface where it is not likely to topple over. With a whisk in one hand and a ladle in the other, begin to slowly drizzle some of the hot fruit puree into the egg and sugar mixture. Whisking continuously, carefully transfer about a third of the hot liquid into the bowl. This will slowly raise the temperature of the eggs without scrambling them.
5. Add the egg mixture to the saucepan all at once, then whisk in the strawberry and beet powders. While not absolutely necessary, they provide a natural boost for both the flavor and color. Increase the heat to high and bring the mixture to a boil, stirring constantly with a rubber spatula so that the bottom and sides do not scorch.
6. Remove the gelatin sheets from the ice water, squeeze to remove as much water as possible, and stir them into the saucepan. Continue to cook until the curd reaches a temperature of 160-170°F.
7. Strain the curd, then immediately transfer it to the container(s) in which you want it to set. Cool at room temperature for about 20 minutes, then transfer to a refrigerator until thoroughly chilled.
8. This curd will keep in the refrigerator for a few days, but note that the gelatin becomes firmer each day. If storing for more than three days, keep it in the freezer and defrost at room temperature before serving.
9. We recommend serving this strawberry curd with lightly sweetened, whipped crème fraiche and fresh berries, or in a prepared tart shell, paired with a chilled glass of St. Supéry Dollarhide Estate Vineyard Muscat Canelli.
Chef’s Tip: We prefer using metric measurements for certain recipes as more exact amounts are important for the pairing.
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