Currant Kurd: recipes for cake, cupcakes

Blackcurrant curd has a custard-like texture with rich flavor and vibrant color that can be easily prepared from fresh or frozen foods. It consists of berries, butter, eggs and granulated sugar. Eggs are responsible for a stable consistency. Blackcurrant is rich in thickening pectin, due to this, less eggs and butter can be put in the dessert, which has a positive effect on the calorie content of the treat.

Useful properties and use of currant curds

The vitamin composition and benefits of blackcurrant fruits are almost completely preserved in the finished cream dessert.

A positive effect on the body is provided by the content of vitamins and minerals:

• high content of vitamin C – only 3-4 tbsp. l. currant curd will provide the body with a daily norm of ascorbic acid, which increases the protective function of the body;
• vitamin A (beta-carotene) improves visual acuity and the condition of the retina;
• a wide range of B vitamins ensures the production of hormones, activity and high performance;
• vitamin K improves the absorption of proteins from food;
• iron and magnesium optimize the functioning of the circulatory system;
• vitamins D and E contained in the oil improve the condition of the skin and hair.

You can use currant curd in cooking in almost all types of desserts. It is added as an appetizing sauce to tender cheesecakes, pancakes and pancakes. By adding more oil, the texture of the curd becomes more stable, so it can be stuffed into pasta. From the currant curd, a fragrant filler for shortbread and puff tarts or baskets is obtained.

Kurd is ideal for soaking biscuit rolls and cakes. Berry cream is also used as a filling for croissants and shu cakes. In summer, it is good as an ice cream topping, and when frozen, the curd resembles berry sherbet.

With a medium thickening of blackcurrant curd cream, a fragrant impregnation for cupcakes, sponge cakes, rolls or any other pies is obtained. The combination of sour-fresh cream with sweet airy meringue and shortbread neutral dough in a pie pie is considered ideal.

Currant Currant Recipes

Amazingly tasty, with a slight sourness and silky texture, currant cream evenly soaks the cakes, providing baked goods with bright fruity notes in taste. The following are the best currant curd recipes for cake and pastries.

blackcurrant curd recipe

Blackcurrant curd resembles custard with berry filling. Its texture is soft, light and slightly gelatinous.

Grocery set for cooking:

• large black currant berries – 200 g;
• sugar – 5 tbsp. l. with a slide;
• butter – 70 g;
• eggs – 2 pcs.

Recipe for currant curd:

1. Rinse large black berries under a stream of cool water, clean the mass of branches, leaves and debris, discard on a sieve so that the liquid is glass.
2. Put the blackcurrant in a saucepan, sprinkle with sugar.
3. Mix the berries so that the sugar is evenly distributed throughout the mass.
4. Put the saucepan on the stove and heat until the sugar has completely melted, combine with the berry syrup.
5. Boil, moderate the heat and boil the syrup without a lid for about 5 minutes.
6. Grind the hot sweet mass through a sieve with small cells. Only liquid syrup is required, and from the cake remaining in the sieve, you can cook a healthy compote.
7. Pour the liquid puree into a saucepan and put on the stove, release the first egg and the yolk of the second.
8. Vigorously beat the mass with a whisk until completely mixed and compacted.
9. Heat, add oil, continuing to mix thoroughly.
10. Keep at 80°C until thickened, do not allow to boil and form a film on the surface.
11. Stir with a spatula for 3-4 minutes, so that the oil enriches the dessert with delicate creamy notes, giving the texture a soft creamy texture.
12. Pour the slightly cooled currant curd into a glass jar.

It is better to use a ready-made blackcurrant curd for a cake or pastries immediately, and put it in the refrigerator for storage.

Red currant curd

In the process of cooking, red currant berries lose their color brightness, the color of the finished dessert becomes beige-pink, but all the aromas and benefits of this sour berry are preserved in full.

Grocery set for cooking:

• red currant berries – 200 g;
• ½ cup of sugar;
• butter – 60-70 g;
• egg – 1 ton;
• egg yolk – 1 pcs.

Recipe for currant curd:

1. Sort fresh currants, clean from debris and leaves.
2. Wash the currants under running water and discard on a sieve to get rid of the remaining water.
3. Put the berries in a saucepan and cover with sugar.
4. Gently mix the contents of the saucepan with a wooden spoon or spatula.
5. Heat until the sugar crystals dissolve, then bring to a boil over low heat. After boiling, lower the temperature and hold the berry mass on the stove for 5 minutes.
6. Grind the hot curd on a fine sieve, remove the cake and pour the syrup with pulp into a saucepan.
7. Release the egg with the second yolk into the mass, beat vigorously with a whisk for 2-3 minutes so that the egg does not curl, but mixes with the remaining ingredients into a smooth, shiny mixture.
8. Return the curd to the fire again, add oil and thicken at a temperature of 70-80 ° C.
9. Stirring the mass in a circular motion, brew the cream until a silky and uniform texture.
10. Transfer the cooled currant curd into glass jars, send it to the refrigerator for storage, or use the delicacy to prepare desserts right away.

Frozen blackcurrant curd

A delicious delicacy can be prepared at any time of the year. For year-round cooking, harvested and frozen blackcurrant berries are suitable.

Grocery set for cooking:

• 200 g of peeled frozen blackcurrant;
• 6 Art. l sugar;
• 70 g butter;
• egg – 1 pcs .;
• yolk – 1 pcs.

Recipe for currant curd:

1. Frozen berries are a year-round basis for Kurds. Defrost blackcurrant, rinse and dry, discarding on a sieve.
2. Pour black berries and all sugar into a saucepan.
3. Boil the berries with sugar without water over low heat so that the blackcurrant does not stick and the sugar does not burn. During the heating process, a lot of juice is released, and soon the berries will boil in a sweet syrup.
4. Boiling lasts 7 minutes, after which the contents of the saucepan should be rubbed through a fine sieve, pressing on the blackcurrant with a spoon.
5. Cool the thick currant syrup and add the whole egg and the yolk separated from the protein into it.
6. Beat the mass with a mixer, put soft butter in pieces and mix.
7. Place the saucepan over low heat and stir continuously. The cream should not be heated above 80°C.
8. Pour the hot blackcurrant mass into a jar, cool and put in the refrigerator.

Calorie currant curd

The rich berry aroma and delicate creamy taste of blackcurrant curd make it a great addition to desserts. High calorie delicacy provides sugar, eggs and butter. The energy value of blackcurrant dessert is 328 kcal / 100 g, proteins – 3,6 g, fats – 32 g, carbohydrates – 26 g.

Terms and conditions of storage

It is in the fresh form that blackcurrant curd is especially tender and tasty. If there is a lot of cream, it should be stored on the shelf of the refrigerator for 7-11 days, transferred to a jar with a tight-fitting lid. It is impossible to store a delicacy longer, since perishable eggs are present in the composition.

Conclusion

A rich blackcurrant curd is creamy due to the addition of butter and boiled eggs. Dessert is best prepared from sour and tart berries so that their taste is fully revealed in the dessert and not dulled by oil and sugar.