Recipe for home-made Kurd from red currant For those who do not know, the Kurd is an amazing tasty custard, which, as a rule, is prepared on the basis of fruits and berries. Cherry, strawberry, raspberry, lemon, currant - any of the listed options will delight with a stunning taste and aroma. Due to its light and silky texture, the Kurd evenly permeates the cakes, giving the baking original fruit notes. In our today's article, we offer you to prepare the most delicate Kurd of red currant, which will be an excellent addition to the airy summer desserts.
Currant Kurd - step by step recipe
Gentle Kurd of red currant is perfectly combined with biscuits, puff cakes, fresh buns and usual toasts. This berry delicacy in its texture resembles an ordinary custard, but it differs pleasant sourness and freshness. And although the red currant in the cooking process loses its bright color (Kurd turns pale and becomes beige-pink), but the characteristic aroma and all the useful properties of this wonderful berry persist.
Necessary ingredients:
red currant (fresh or frozen) - 150 g
sugar - 100 g
Butter - 50-70 g
eggs - 2 pcs.
Step-by-step instruction:
If the berries are frozen and clean, then immediately transfer them to the bucket / stewpot with a thick bottom, fall asleep with the whole serving of granulated sugar and put on medium heat. Fresh red currant tear off the twigs, remove possible leaves, other contaminants, rinse and then sprinkle with sugar.
On a note! Cook currant Kurd and can be made from black currant. But in this case, you need to choose soft, slightly overripe berries, which are quickly prepared.
Dissolve grains of sugar, stir constantly with a wooden spoon or spatula, gradually bring to an active boil over a small fire. After the mixture boils, lower the temperature and cook for 4-5 minutes.
Hot jam is wiped through a fine sieve over another container, then the cake is removed to the side and we return the strained berry composition to the ladle.
On a note! Do not rush to throw away the cake. It can be reused for the preparation of currant juice. To do this, pour the cake with boiling water, add sugar to taste and let it insist for 30-40 minutes.
We add one egg plus one yolk. Intensively whisk together for 1-2 minutes with a whisk, at the same time we act quickly, so that the protein does not have time to fold and safely combined with the rest of the ingredients into a single smooth mixture. Again, install the dishes on the stove, throw a bar of butter and on a small fire, we achieve a thickening. Continuing circular movements, we brew a homogeneous and silky Kurd from red currant. Cooled currant currant is poured into glass containers and stored no more than three days in the refrigerator. It is desirable to use a delicacy immediately for cooking or decorating desserts.
