Gooseberry Curd

1. 1

   Place the gooseberries and water in a noncorroding saucepan. Cover and cook on a low-medium heat, stirring occasionally, for 20 minutes or until gooseberries are mushy.

2. 2

   Puree the gooseberries through a strainer to produce about 1.25 cups of puree.

3. 3

   Stir the sugar and butter nto the warm puree and heat, stirring occasionally.

4. 4

   Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat (temper) the eggs.

5. 5

   Add the egg mixture to the pan and cook over low heat, stirring constantly, until the mixture is well thickened, and has reached a temperature of 170 degrees F. (75 degrees C.).

6. 6

   Pour into a container, cover and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.