Gooseberry Curd

Gooseberry Curd

Ingredients

  • 1 pint of gooseberries, rinsed
  • 2 tbsp of water
  • ½ cup of sugar
  • 2 tbsp of unsalted butter
  • 2 medium eggs
  • 1 medium egg yolk

Directions

  1. Place the gooseberries and water a non-corroding saucepan. Cover and cook on a low-medium heat, stirring occasionally, for 20 minutes or until the gooseberries are mushy.
  2. Purée the gooseberries through a strainer to produce about 1 ¼ cups of purée.
  3. Stir the sugar and butter into the warm purée and heat, stirring constantly.
  4. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs.
  5. 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 (75°C).
  6. Pour into a container, cover, and chill.