Strawberry Curd Food

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 LEMON CREPE CAKE

Steps:

• For the lemon curd: Whisk together the lemon zest, lemon juice, granulated sugar, salt and eggs in a medium heatproof bowl. Place the mixture over a pot of gently simmering water. Whisk frequently, until the curd coats the back of a spoon, about 10 minutes. Whisk in the butter a pat at a time. Remove from heat, stir in the almond extract and white chocolate until melted. Cover the surface of the curd with plastic and transfer to the fridge to cool completely.
• Meanwhile, for the crepes: Combine the buttermilk, water, eggs, lemon zest, 2 teaspoons of vanilla, almond extract, melted butter, granulated sugar and salt in a blender and blitz to combine. Add the flour and blitz again until smooth. Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest.
• Once the batter has rested, heat a 9-inch nonstick skillet over medium heat. Pour about 1/3 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to 1 minute on the first side, flip and cook for another 15 to 30 seconds, or until lightly golden. Transfer the crepe to a baking pan and continue with the remaining batter, adding a small amount of butter to the pan between crepes if they're sticking. Allow the crepes to cool to room temperature.
• Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a hand mixer. Add in remaining 1 teaspoon of vanilla extract and gradually beat in the cream. Whip on high until stiff.
• To assemble, lay one of the crepes onto a serving plate and add a heaping 1/4 cup of cream mixture onto the crepe and spread evenly. Top with another crepe and spread with 2 to 3 tablespoons of lemon curd. Continue layering, alternating fillings, until all of the crepes are used. Wrap the cake with plastic wrap and transfer the cake, as well as any remaining cream and curd, to the fridge for at least 1 hour or up to two days to set up.
• When ready to serve, peel away the plastic and dollop, spread or pipe the remaining cream and/or curd overtop and decorate with halved strawberries and toasted almonds.

BERRY CURD

Steps:

• Place strawberries and raspberries in a blender; cover and process until almost smooth. Press through a fine-mesh strainer into a bowl; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds. , In a small heavy saucepan, mix sugar and cornstarch. Whisk in egg yolks and berry puree until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately; stir in vanilla., Transfer to a bowl; cool. Press plastic wrap onto surface of curd; refrigerate until cold. Serve or transfer to covered jars and refrigerate up to 2 weeks.

STRAWBERRY-LIME CURD

Steps:

• Mix strawberry puree, sugar, cornstarch, lime zest, lime juice, and salt in a bowl.
• Melt butter in a saucepan over medium-low heat. Remove from heat and stir in strawberry mixture until well combined. Add egg yolks, stir, and return to heat.
• Cook over low heat, stirring constantly, until strawberry curd coats the back of a spoon and is slightly thickened, 8 to 10 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.

STRAWBERRY-LEMON CURD TART

Steps:

• For curd:
• Whisk eggs, sugar, and lemon juice in heavy small saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd and chill at least 2 hours.
• For crust:
• Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 2 tablespoons cream and yolk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour. (Curd and dough can be made 2 days ahead. Keep chilled.)
• Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press firmly, forming double-thick sides. Pierce crust all over with fork; refrigerate 1 hour. Preheat oven to 400°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes. Cool crust completely on rack.
• Spread curd in crust. Stand berries in curd. Strain jam into saucepan; warm briefly to thin. Brush jam over berries. Chill tart until glaze sets, at least 1 hour and up to 6 hours. Release tart from pan

STRAWBERRY RHUBARB CURD

Steps:

• Combine rhubarb, strawberries, and lemon juice in a saucepan over medium heat. Cover and cook, stirring occasionally, until mixture begins to boil, about 5 minutes. Reduce heat to low and cook 2 more minutes. Remove from heat and cool slightly.
• Pass mixture through a food mill, using the disc with the smallest holes. If you don't have a food mill, you can either puree the mixture with a food processor or immersion blender, or push it through a fine mesh strainer.
• Fill the bottom of a double-boiler with about 1 inch of water and bring water to a simmer. Combine the eggs, egg yolk, and sugar in the top of the double-boiler and whisk together. Place over the bottom of the double-boiler and continue whisking until the sugar is dissolved.
• Slowly whisk in the strawberry-rhubarb puree and continue whisking until the mixture is thick enough to coat the back of a metal spoon. Add butter and whisk until smooth.
• Pour into a sterile jar, cool to room temperature, and refrigerate for up to 3 weeks.