RIch sea buckthorn curd

Ingredients

Sea Buckthorn Curd

100 grams (3.5 ounces) egg yolks

300 grams (10.6 ounces) sea buckthorn

1 vanilla pod

2 tablespoons cornstarch

70 grams (2.5 ounces) sugar

a pinch of salt

150 grams (5.3 ounces) butter

Instructions

Step 1

Step 1: Mash the sea buckthorn using a blender, and rub the puree through a sieve. Mashing the sea buckthorn ensures a smooth consistency for the curd.

Step 2

Step 2: In a saucepan, mix the cornstarch with sugar and salt. This step helps evenly distribute the thickening agent.

Step 3

Step 3: Add the yolks and vanilla, and mix well. Make sure to combine thoroughly to avoid clumps.

Step 4

Step 4: Add the sea buckthorn puree, and mix until combined. Ensure even distribution for a consistent texture.

Step 5

Step 5: Put the mixture on medium heat, and cook until thickened, stirring with a whisk. You can cook it in a water bath as well. Keep a close eye to prevent burning, and stir constantly.

Step 6

Step 6: Remove the saucepan from the heat, and cool the curd to 113°F (45°C). Cooling to this temperature ensures it won't melt the butter too quickly, creating a smooth mix.

Step 7

Step 7: Add the butter (cut into pieces), and whip well with a blender. Whipping well incorporates air, making the curd light and fluffy.

Step 8

Step 8: Refrigerate the curd overnight. This allows flavors to meld and the curd to firm up properly.

Servings

Ready to dazzle your guests? Here are some serving suggestions for your delicious sea buckthorn curd!

🌟 Spread over toasted brioche or good sourdough bread, this curd is a breakfast gamechanger! The contrast of tangy curd and warm, buttery toast is pure magic. 🥖💛

🍫 How about using the curd as a filling for your favorite pastries or cakes? Imagine cutting into a mille-feuille or a choux bun to find a sunshine-yellow sea buckthorn filling. Too good to resist, right? 🎂✨

🍨 Turn your dessert into an extravagant affair by using the curd as a topping for ice creams or yogurts. Picture a dollop of this golden goodness on creamy vanilla ice cream or Greek yogurt. Pure delight in every spoonful! 🍧🍦

🌿 For a sophisticated touch, pair the curd with fresh fruits and a few mint leaves. It makes a perfect light dessert that's both refreshing and indulgent. 🍓🍊🍃

Equipment

Blender

Essential for mashing the sea buckthorn into a smooth puree. Make sure it's powerful enough to handle tougher fruits.

Saucepan

Choose a heavy-bottomed one to ensure even heating and avoid burning the curd.

Sieve

Use a fine mesh sieve to achieve the perfect, silky texture by removing any seeds or large particles.

Whisk

Vital for stirring the curd continuously to prevent it from curdling. A balloon whisk works best.

Thermometer

Use to cool the curd to the precise 113°F needed before adding the butter.

Refrigerator

Necessary to chill the curd overnight, allowing the flavors to meld and the texture to set perfectly.

Variations

Want to make this recipe gluten-free and vegan? No problem! Here's how:

🌾 Gluten-Free: Good news! The original recipe is already gluten-free, so no substitutions are needed here. Just ensure that all your ingredients are verified gluten-free to avoid any cross-contamination. 🎉

🌱 Vegan: Swap the egg yolks for a plant-based equivalent like a mixture of ground flaxseeds and water (1 tablespoon of ground flaxseeds mixed with 2.5 tablespoons of water equals one egg). Use a vegan butter alternative to maintain the creamy texture. 🥥✨

Faq

How do I know if my sea buckthorn curd is thick enough?
The curd should coat the back of a spoon and leave a clear trail when you run your finger through it. Trust your instincts here! 🎨
Can I use frozen sea buckthorn for this recipe?
Absolutely! Just make sure to thaw it completely and drain any excess liquid before mashing. ❄️🍊
Why do I need to cool the curd to 113F before adding the butter?
Cooling the curd ensures that the butter incorporates smoothly without melting completely, giving you that perfect creamy texture. 🧈
Can I speed up the cooling process?
Place the saucepan in a shallow bowl of ice water and stir gently. Just be careful not to over-cool it! 🧊⏱️
How do I store leftover curd?
Store in an airtight container in the refrigerator for up to one week. If you want to keep it longer, freezing is a great option! 🧊🚀
Can I double the recipe for a larger batch?
Yes, you can! Just make sure to use a larger saucepan to accommodate the increased volume and allow for even heating. 🥘📏