La fruit cream ( fruit curd) is a dessert filling cream generally based on citrus fruits (lemon, lime, orange or tangerine), passion fruit, mango, raspberries, cranberries, blackberries or others. The basic ingredients each time are beaten egg yolks, sugar, juice and fruit zest, gently cooked together until thickened, then allowed to cool to form a soft, smooth and flavorful cream. Some recipes include egg whites or butter.
In late XNUMXth century and early XNUMXth century England, this homemade cream was served with bread or scones at afternoon tea time as an alternative to jam or as a garnish for cakes, small pastries and pies.
The following recipe is for a quince cream ou quince curd.
|Level of difficulty: easy|
|Preparation time : 10 min|
|Rest time : -|
|Cooking time : 20 min|
|Total time : 30 min|
|Ingredients: for about 500 g of cream|
|400 g quinces, peeled, cored and cut into small pieces|
|150 g powdered sugar|
|1 pinch of salt|
|65 ml of lemon juice|
|75g unsalted butter, cut into small pieces|
- Place the chopped quince in a saucepan and cover with cold water.
- Bring to a boil and cook until the quinces are soft.
- Drain the quince and reduce to a smooth consistency.
- Put in a bowl and place over a pot of simmering water.
- Make sure the bowl does not touch the water.
- While the mash is heating, whisk together the eggs, sugar, salt and lemon juice in a separate bowl.
- Add the egg mixture to the mash placed in the double boiler.
- Cook the mixture for about 20 min, stirring occasionally and without overheating, until it has thickened.
- Once cooked, cool slightly then add the cold butter and mix until the butter dissolves and the mixture takes on a shiny appearance.
- Cool completely.
- Then, store in a bowl covered with plastic wrap.
- Use and taste!