Egg Free Strawberry Curd Food

EGG-FREE STRAWBERRY CURD

Steps:

• Place strawberries in a high-performance blender (such as a Vitamix®) and process on low variable 1, quickly increasing to 10 and blend for about 20 seconds. Press mixture through a fine-mesh sieve over a bowl, and discard the seeds.
• Melt butter in a saucepan over medium heat. Pour in strained strawberry puree. Add sugar and vanilla extract and whisk together thoroughly. Allow mixture to come to a boil and bubble until slightly thickened, about 6 minutes.

STRAWBERRY CURD RECIPE - (4.3/5)

Steps:

• In a medium sized saucepan, stir and mash the strawberries over medium heat until they break down and become saucy, about 10 minutes. Add the remaining ingredients and continue to stir until the butter has melted and the curd thickens and coats the back of a wooden spoon, about 5-10 minutes. Watch to be sure the mixture does not become too hot and curdle. If needed, turn the heat down to medium-low. Remove the saucepan from the heat and pour curd into a jar. Let cool, then cover and chill. It will keep in the fridge for a few weeks. Optional Recipe: Put the strawberries into a blender and puree until smooth. Place the sugar and the eggs into a saucepan, whisk together to combine and then add the strawberry puree; whisk over medium-low heat. Slowly add in the chunks of butter, whisking vigorously after each addition to blend, and then bring the mixture to a boil. Remove the curd from the heat and cool slightly prior to using.

STRAWBERRY CURD

Steps:

• Place strawberries plus 2 Tbsp of water in a large saucepan over a medium heat. Cover and bring to the boiling point. Simmer for 5 minutes or until the strawberries become very soft.
• Use a slotted spoon to transfer strawberries to mesh sieve. Place sieve over a clean, heatproof bowl and use the back of a spoon to push strawberries through the mesh sieve. Keep pressing the pull through. Add the pulp into the strained strawberry liquid.
• Place the heatproof bowl over a saucepan of simmering water on medium heat. Make sure the bowl fits snugly and that the water doesn't touch the bottom of the bowl. Add the sugar, beaten eggs and butter to the bowl and stir with a wooden spoon until the butter melts. Continue to stir constantly for about 10 minutes.
• Turn the heat up and continue to stir for another 10 minutes. It's important to keep stirring otherwise the mixture could curdle.
• Stir for another few minutes or until the mixture thickens. Turn off the heat and stir again. Carefully pour mixture into hot sterilized jars and seal.
• Store in the refrigerator for up to 2 months.

STRAWBERRY ICE CREAM (NO COOK, EGGLESS)

Steps:

• In a medium bowl, combine 1/2 cup strawberries, 1 tablespoon sugar, and lemon juice. Let sit until you're ready to stir into the churned ice cream. Don't skip this or you'll end up with hard strawberry pieces.
• In a blender, blend together the remaining 1/2 cup strawberries, remaining 1/4 cup sugar, cream cheese, milk, heavy cream, and vanilla.
• Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for 1 hour or until cold.
• Freeze the mixture according to your machine's instructions. During the last few minutes of churning, drain the chopped strawberries and add to the ice cream.If freezing by hand, place in the freezer. Whisk every 30-45 minutes to break up the ice crystals until the mixture is frozen.

EGG-FREE STRAWBERRY CURD

Steps:

• Place strawberries in a high-performance blender (such as a Vitamix®) and process on low variable 1, quickly increasing to 10 and blend for about 20 seconds. Press mixture through a fine-mesh sieve over a bowl, and discard the seeds.
• Melt butter in a saucepan over medium heat. Pour in strained strawberry puree. Add sugar and vanilla extract and whisk together thoroughly. Allow mixture to come to a boil and bubble until slightly thickened, about 6 minutes.