Yield: 1 ½ cups
Ashley Auer, Cooks & Soldiers; Event - Cochon 2017, Atlanta
|•||1/2 cup The Perfect Purée Strawberry Puree, thawed|
|or Blueberry Puree,|
|or Blackberry Puree,|
|•||7 large egg yolks|
|•||1 cup sugar|
|•||pinch of salt|
|•||10 tablespoons cold unsalted butter, cut into chunks.|
|1. In a small saucepan, combine the egg yolks, fruit puree and sugar. Stir constantly over medium heat until the sugar dissolves and the sauce thickens enough to coat the back of a spoon, and reaches 180°.
2. Remove from heat. Add salt and butter, one chunk at a time, stirring after each addition until the butter melts.
3. Place a clean sieve or fine mesh strainer over a small bowl and pour the curd into the strainer. Stir the curd, pushing gently through the sieve (you’re removing any egg solids from the curd by straining — and ensuring a silky smooth texture). Transfer curd to a serving bowl and press a piece of plastic wrap to the top of the curd to avoid a skin. Refrigerate until chilled. Can be made one day ahead.