/ / Red currant: recipe for the most delicate Kurd. Currant Kurd, step by step instruction.

Red currant: recipe for the most delicate Kurd. Currant Kurd, step by step instruction.

Currant Kurd - step by step recipe

Gentle Kurd of red currant is idealIt is combined with biscuits, puff cakes, fresh buns and usual toasts. This berry delicacy in its texture resembles an ordinary custard, but it differs pleasant sourness and freshness. And although the red currant in the cooking process loses its bright color (Kurd turns pale and becomes beige-pink), but the characteristic aroma and all the useful properties of this wonderful berry persist.

Necessary ingredients:

  • Red currant (fresh or frozen) - 150 g
  • Sugar - 100 g
  • Butter - 50-70 g
  • Eggs - 2 pcs.

Step-by-step instruction:

If the berries are frozen and clean, then immediatelyWe put them into a bucket / stewpot with a thick bottom, fall asleep with the whole portion of granulated sugar and put it on medium fire. Fresh red currant tear off the twigs, remove the possible leaves, other contaminants, rinse and then sprinkle with sugar.

On a note! Cook currant Kurd and can be made from black currant. But in this case, you need to choose soft, slightly overripe berries, which are quickly prepared.

Dissolve grains of sugar, stir constantlyA wooden spoon or spatula, gradually bring to an active boil over a small fire. After the mixture boils, lower the temperature and cook for 4-5 minutes.

Hot jam is wiped through a fine sieve over another container, then we remove the cake aside and return the strained berry composition to the ladle.
On a note! Do not rush to throw out the cake at once. It can be reused for the preparation of currant juice. To do this, pour the cake with boiling water, add sugar to taste and let it persist for 30-40 minutes.
We add one egg plus one yolk. Intensively beat for 1-2 minutes with a whisk, at the same time we act quickly, so that the protein does not have time to fold and safely combined with the rest of the ingredients into a single smooth mixture.
Again, install the dishes on the stove, throw a bar of butter and on a small fire, we achieve a thickening.
Continuing circular movements, we brew a homogeneous and silky Kurd from red currant.
Cooled currant currant is poured into glass containers and stored no more than three days in the refrigerator. It is desirable to use a delicacy immediately for cooking or decorating desserts.
Pay attention to: