Ingredients
- 250 g redcurrants
- 100 g butter
- 150 g sugar
- 2 fresh organic eggs
- 4 fresh organic egg yolks
Instructions
- Wash the currants, pluck them from the stalks, drain and heat in a saucepan until they burst.
- Strain the mixture through a sieve.
- Melt the butter over a hot water bath with the sugar and redcurrant purée, stirring.
- Stir in the eggs and egg yolks and continue to whisk over the hot water bath until the mixture thickens to a creamy consistency.
- Leave to cool, pour into glasses and chill the redcurrant curd for at least 3 hours before serving.
- Store in the fridge and use within 10 days.
