Gooseberry Curd

Title:
Gooseberry Curd

Yield:
1 Servings

Categories:
Fruits,
Preserves




Ingredients:





     1 pt Gooseberries


     2 tb -Water


   1/2 c  Sugar


     2 tb Unsalted butter


     2    Eggs


     1    Egg yolk






 Rinse the gooseberries and put them in a non-corroding saucepan with the


 water.  Cover and cook over low to medium heat, stirring occasionally, for


 about 20 minutes, or until the gooseberries are very mushy. Puree them


 through a food mill or a strainer.  You should have about 1 1/4 cups of


 puree. Stir the sugar and butter into the warm puree and heat, stirring


 constantly.  Whisk the eggs and the egg yolk just until mixed, then whisk


 in a little of the hot gooseberry mixture to heat the eggs. Return to the


 pan and cook over low heat, stirring constantly, until the mixture is well


 thickened, and has reached a temperature of 170 F. Pour into a container,


 cover, and chill. Use this to fill small tartlets, garnishing them with


 rosettes of creme de Chantilly; or fill a 9-inch pre-baked tart shell with


 the curd and pipe rosettes of creme Chantilly over the top, leaving a small


 spot uncovered in the center so the curd will show. This also makes a


 delicious filling for cakes. Like most high-acid fruit curds, this will


 keep at least two weeks in the refrigerator. Creme Chantilly: Whip the


 amount of cold fresh cream needed for your recipe until it mounds softly


 and will just barely hold its shape. The volume will approximately double


 after it is whipped.  There should be no hint of graininess, which is the


 first sign that the cream is overbeaten and turning to butter. Stir in


 vanilla and sugar to taste. Or you may flavor the cream with spirits or


 liqueurs, wine, fruit purees or jams, or the reduced liquid from poached


 fruit.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini