Sea Buckthorn Curd
Description
The recipe won't take much time. This vibrant sea buckthorn curd with its delicate sweet-and-sour taste will win you over from the first spoonful! Make it and treat your family and friends to this dessert, serving the cream with various sweet pastries. Store the sea buckthorn curd in the refrigerator for no more than 2–3 days. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Optionally, you can add 2-3 chicken yolks if you don't have starch or have only a small amount.
- 2
Step 2
Wash the sea buckthorn in water, remove the stems, twigs, leaves, etc.
- 3
Step 3
Pour into a saucepan with a non-stick bottom or into a cauldron.
- 4
Step 4
Add granulated sugar. Optionally, add a couple of pinches of vanilla sugar or ground cinnamon. If the sea buckthorn tastes sour, add a little more sugar to remove the tartness.
- 5
Step 5
Simmer the berries with sugar over medium heat for about 10-15 minutes, until they burst completely.
- 6
Step 6
Rub the contents of the container through a sieve, removing the pulp. By the way, you can make a delicious kissel or tea from the pulp.
- 7
Step 7
Slightly cool the sea buckthorn purée and mix in the cornstarch using a whisk. If you wish to add egg yolks, do so at this stage. Do not mix the starch into hot liquid, otherwise it will form lumps—don't rush! Add the butter.
- 8
Step 8
Place the container on the stove and cook the curd for 5–8 minutes over medium heat. It should thicken, but keep in mind that the cream will thicken even more as it cools!
- 9
Step 9
Cover the prepared cream with plastic wrap and chill for at least 1 hour.
- 10
Step 10
Then transfer to a bowl or sauce boat and serve. Enjoy your meal!