Gooseberry curd

 
                              GOOSEBERRY CURD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruits                           Preserves
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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