Strawberry Curd Recipe 435 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 AND LEMON CURD PHYLLO BASKETS

Steps:

• For baskets: Preheat oven to 350°F.
• Place 1 phyllo sheet on work surface.
• Brush with butter.
• Sprinkle 2 tsp bread crumbs over.
• Top with second phyllo sheet, butter and sprinkle with 2 tsp crumbs.
• Top with third phyllo sheet, butter and sprinkle with 2 tsp crumbs.
• End with fourth phyllo sheet and just butter this one.
• Cut out 12, 4-inch squares.
• Brush every other cup of 2, ½ cup muffin tins with melted butter.
• Place 1 phyllo square in each buttered cup, pressing down in center gently and around edges to mold (corners should stick up attractively - bend them slightly, but not all the way, back).
• Bake until just golden-brown and crisp, about 10-12 minutes.
• Remove and cool completely (can be prepared up to 2 days ahead and stored in an airtight container).
• For lemon curd: Whisk sugar, eggs, butter, lemon juice and peel over low heat until butter melts.
• Cook until mixture thickens to consistency of light whipped cream, about 5 minutes.
• Pour into bowl.
• Place a piece of plastic wrap directly on the surface of the curd and refrigerate until cold, about 4 hours (can be prepared up to 2 days ahead).
• Spoon some berries into bottom of each basket, sprinkle VERY lightly with sugar, top with 2 ½ tbsp of lemon curd.
• Arrange remaining berries in petal pattern on top of curd.
• Garnish with mint.

LEMON STRAWBERRY TRIFLE

Steps:

• Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
• Cut angel food cake into small, bite-sized pieces. Set aside.
• In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
• Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
• Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
• Repeat layers.
• Garnish with fresh strawberries and lemon slices if desired.
• Keep refrigerated until ready to serve.