Strawberry and Mint CurdPosted 30 July 2013 by Debbie
Strawberry is such a great summer flavour, not least for its association with summer picnics and Wimbledon. This strawberry and mint curd is a sweet summer treat and a good way to use up the strawberries that finally ripened here (if they really need using up). Mint goes well with strawberries, and the fruit/mint combo reminds me of a jug Pimm’s.
- 300 g strawberries, hulled and chopped
- Handful of fresh mint leaves, chopped
- 225 g caster sugar
- 60 g unsalted butter
- zest and juice of 2 lemons
- pinch of salt
- 3 eggs
- 2 egg yolks
Stir together the strawberries, mint leaves, sugar, butter, salt, lemon juice and zest, over a medium heat.
Once the butter has melted and the sugar dissolved, leave a while to let the mint infuse a bit.
When the strawberries have gone mushy, it helps to blend the mixture (or mash with a potato masher), then strain through a sieve and discard the mint.
Whisk together the eggs and yolks, and add them slowly to the strawberry mixture. Keep whisking with a balloon whisk, and return to a low heat. Heat the curd for about 15 minutes (keep stirring), to allow the whole lot to thicken up. Don’t let it boil.
Pour the (still hot) strawberry curd into hot sterilised jars. It should keep in the fridge for a couple of weeks. Like all curd, it works well on toast, ice cream, cake fillings, straight from the jar, or whatever else you can think of.