Currants look like a pearl necklace hanging on bushes. The berries glaze and sparkle colorful during the season. Lucky are those with gardens full of berries and vegetables. Sometimes all berries and fruits are ready to harvest at the same time. To avoid an overload of desserts, the half of the berries can be deep frozen and stored for the winter months. Jams and curds are delicious little presents for friends as well. They are prepared within no time. The curds can be used for desserts, cakes and spreads. The Chef’s Handyman team loves the vegan version very much.
Berry Curds, vegan & vegetarian
For the vegetarian curd version, place the currants into a pan. Add 0.5 cups of water. Bring the berries to the boil. Remove the heat and simmer them for 15 minutes. Blend the berries. Then drain them through a fine meshed sieve. Pour the juice into a pan. Mix the eggs and the sugar until light. Add the mixture and butter to the currant juice. Cook on medium heat and stir continuously until the mixture thickens. Place the curd into preserving glasses and store them in the fridge.
For the vegan curd version, place 1 cup of coconut milk into a pan. Add 2.5 tsp. of corn flour and 2 tsp. of agave syrup. Cook on medium heat. Stir continuously until the curd thickens. Add 0.2 cups of currant juice and simmer on low heat for another 3 minutes. Place the curd into preserving glasses and store them in the fridge.
The curd can be used for desserts, together with yogurt or as spread.
Chef’s Handyman tip: The vegetarian version has a sour flavor the vegan version is more in the sweet section. Add lemon rind to give a sour taste, if needed.
Shopping list for the berry curd: 300 g or 10 oz. berries (white, red or black currants), 3 eggs, 150 g or 5 oz. sugar, 100 g or 3.5 oz. butter, for the vegan version, 1 cup coconut milk, 2.5 tsp. corn flour, 2 tsp. agave syrup and the berries.
Bon appetite, yours Chef’s Handyman team.
We love jam as well.