Content
Blackcurrant curd has a custard-like consistency with a rich flavor and bright color that can be easily prepared from fresh or frozen ingredients. It consists of berries, butter, eggs and granulated sugar. Eggs are responsible for the stable consistency. Black currants are rich in thickening pectin, which means you can add less eggs and butter to the dessert, which has a positive effect on the calorie content of the treat.
Useful properties and uses of currant curds
The vitamin composition and benefits of blackcurrant fruits are almost completely preserved in the finished creamy dessert.
A positive effect on the body is ensured by the content of vitamins and minerals:
- high content of vitamin C - only 3-4 tbsp. l. currant curd will provide the body with the daily norm of ascorbic acid, which increases the body’s protective function;
- vitamin A (beta-carotene) improves visual acuity and retinal condition;
- a wide range of B vitamins ensures the production of hormones, activity and high performance;
- vitamin K improves the absorption of proteins from food;
- iron and magnesium optimize the functioning of the circulatory system;
- Vitamins D and E contained in the oil improve the condition of the skin and hair.
Currant curd can be used in cooking in almost all types of desserts. It is added as an appetizing sauce to delicate cheesecakes, pancakes and pancakes. By adding more oil, the texture of the curd becomes more stable, so it can be stuffed into pasta. Currant curd makes a fragrant filling for shortbread and puff tarts or baskets.
Curd is ideal for soaking sponge rolls and cakes. Berry cream is also used as a filling for croissants and shu cakes. In summer it is good as a topping for ice cream, and when frozen, Kurd resembles berry sorbet.
With medium thickening of blackcurrant curd cream, you get a fragrant impregnation for cupcakes, sponge cakes, rolls or any other pies. The ideal combination is a sourish-fresh cream with a sweet, airy meringue and a neutral shortbread dough in a pie pie.
Kurdish currant recipes
Incredibly tasty, with a slight sourness and silky texture, currant cream evenly permeates the cakes, providing baked goods with bright fruity notes in taste. The following are the best currant curd recipes for cakes and pastries.
Blackcurrant curd recipe
Blackcurrant curd resembles custard with berry filling. Its texture is delicate, light and slightly gelatinous.
Food set for cooking:
- large black currants – 200 g;
- sugar – 5 tbsp. l. with a slide;
- butter – 70 g;
- eggs – 2 pcs.
Recipe for currant curd:
- Rinse large black berries under running cool water, clear the mass of branches, leaves and debris, and place in a sieve to drain the liquid.
- Place blackcurrants in a saucepan and sprinkle with granulated sugar.
- Stir the berries so that the sugar is evenly distributed throughout the mixture.
- Place the saucepan on the stove and heat until the sugar completely melts, combine with the berry syrup.
- Bring to a boil, moderate the heat and simmer the syrup without a lid for about 5 minutes.
- Grind the hot sweet mass through a fine-mesh sieve. You only need liquid syrup, and from the cake remaining in the sieve you can cook a healthy compote.
- Pour the liquid puree into a saucepan and place on the stove, release the first egg and the yolk of the second.
- Whisk the mixture vigorously until the mixture is completely mixed and the consistency thickens.
- Heat, add oil, continuing to mix thoroughly.
- Keep at a temperature of 80°C until thickened, do not allow it to boil and form a film on the surface.
- Stir with a spatula for 3-4 minutes so that the oil enriches the dessert with delicate creamy notes and gives the texture a soft creamy consistency.
- Pour the slightly cooled currant curd into a glass jar.
It is better to use ready-made blackcurrant curd for cake or pastries immediately, and store it in the refrigerator for storage.
Red currant curd
During the cooking process, red currant berries lose their brightness, the color of the finished dessert becomes beige-pink, but all the aromas and benefits of this sour berry are preserved in full.
Food set for cooking:
- red currant berries – 200 g;
- ½ cup sugar;
- butter – 60-70 g;
- egg - 1 t.;
- egg yolk – 1 pc.
Recipe for currant curd:
- Sort the fresh currants, remove debris and leaves.
- Wash the currants under running water and place in a sieve to remove any remaining water.
- Place the berries in a saucepan and cover with granulated sugar.
- Gently stir the contents of the saucepan with a wooden spoon or spatula.
- Heat until the sugar crystals dissolve, then bring to a boil over low heat. After boiling, reduce the temperature and keep the berry mass on the stove for 5 minutes.
- Grind the hot curd on a fine sieve, remove the pulp and pour the syrup and pulp into a saucepan.
- Add the egg with the second yolk to the mixture, beat vigorously with a whisk for 2-3 minutes so that the egg does not curdle, but mixes with the remaining ingredients into a smooth, shiny mixture.
- Return the curd to the heat, add oil and thicken at a temperature of 70-80°C.
- Stirring the mixture in a circular motion, brew the cream until it has a silky and homogeneous texture.
- Transfer the cooled currant curd into glass jars, store in the refrigerator, or use the delicacy for preparing desserts right away.
Frozen blackcurrant curd
A delicious delicacy can be prepared at any time of the year. For year-round preparation, picked and frozen black currants are suitable.
Food set for cooking:
- 200 g peeled frozen blackcurrants;
- 6 tbsp. l. granulated sugar;
- 70 g butter;
- egg – 1 pc.;
- yolk – 1 pc.
Recipe for currant curd:
- Frozen berries are a base for Kurd, available all year round. Thaw the blackcurrants, rinse and dry, discarding them on a sieve.
- Pour black berries and all the sugar into a saucepan.
- Boil the berries with sugar without water over low heat so that the blackcurrants do not stick and the sugar does not burn. The heating process releases a lot of juice, and soon the berries will be boiling in a sweet syrup.
- Boiling lasts 7 minutes, after which you should grind the contents of the saucepan through a fine sieve, pressing on the blackcurrants with a spoon.
- Cool the thick currant syrup and add the whole egg and the yolk, separated from the white, into it.
- Beat the mixture with a mixer, add soft butter in pieces and mix.
- Set the saucepan over low heat and stir continuously. The cream should not heat above 80°C.
- Pour the hot blackcurrant mass into a jar, cool and put in the refrigerator.
Calorie content of currant curd
The rich berry aroma and delicate creamy taste of blackcurrant curd make it an excellent addition to desserts. The high calorie content of the delicacy comes from sugar, eggs and butter. The energy value of blackcurrant dessert is 328 kcal/100 g, proteins – 3.6 g, fats – 32 g, carbohydrates – 26 g.
Terms and conditions of storage
It is in its fresh form that blackcurrant curd is especially tender and tasty. If there is a lot of cream, it should be stored on the refrigerator shelf for 7-11 days, transferred to a jar with a tight-fitting lid. The delicacy cannot be stored longer, as it contains perishable eggs.
Conclusion
The rich blackcurrant curd is creamy thanks to the addition of butter and boiled eggs. It is better to prepare dessert from sour and tart berries, so that their taste is fully revealed in the dessert and is not dulled by butter and sugar.
