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Name: Gooseberry Curd
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Unsalted butter; 1/2 c Sugar; 2 tb -Water; 1 Egg yolk; 2 Eggs; 1 pt Gooseberries

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INGREDIENTS

2 tb Unsalted butter
1/2 c Sugar
2 tb -Water
1 Egg yolk
2 Eggs
1 pt Gooseberries

Servings

INSTRUCTIONS

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.

NOTES

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Gooseberry Curd

2 tb Unsalted butter
1/2 c Sugar
2 tb -Water
1 Egg yolk
2 Eggs
1 pt Gooseberries

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.

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Nutrition

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Serving Size: 1 Serving (1317g)
Recipe Makes: 1 Servings

Calories: 3284
Calories from Fat: 1747 (53%)

Amt Per Serving		% DV

	Total Fat 194.2g	259 %
	Saturated Fat 104.8g	524 %
	Monounsaturated Fat 57g
	Polyunsanturated Fat 13.7g
Cholesterol 2691.1mg		828 %
Sodium 731.1mg		25 %
Potassium 1329.4mg		35 %
Total Carbohydrate 335g		99 %
	Dietary Fiber 12.9g	52 %
	Sugars, other 322.1g
Protein 69.7g		100 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3284

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