We had a really good triple-berry curd a few weeks ago at a friend's house but neglected to take a picture of it, so this lemon version will have to serve as inspiration. The idea: Using simple fruit curds as toppings for all that ice cream coming our way this month...
We've talked a lot about easy uses for summer fruit, and curds are another incarnation of the jam family. All they require is a little heat, some egg yolks, and a whisking in of butter at the end.
Lemon is the most common flavor of curd, and we've covered it:
Berry curds are a little more difficult, since you'll need to purée or blend the berries, strain the juice, and discard any pulp or seeds (the beauty of a curd is in its silkiness). But using that juice in place of lemon juice in any recipe should work.
It is certainly a decadent topping for ice cream, which is already rich with egg yolks, but it's also a nice, tart way to cut the sweetness.
A few recipes to try:
- Triple Berry Curd from Cooking Light (this uses frozen berries, which makes it a good year-round recipe, but you could certainly sub in fresh)
- Blueberry Curd from Recipe Cottage
- Raspberry Curd from Epicurious (part of a larger recipe for lemon cake)
(Image: Elizabeth Passarella)