Black currant curd
Black currants add fiber and polyphenols, while egg yolk and coconut oil give the curd a thick, creamy body. Its bright berry tang works well with restrained sweetness. Use it for fillings, pancakes, or low-carb desserts.
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Inventory: Blender
308
Servings: 8 (1 serving ≈ 50 gram)
Digestion time: 3 hour
Complete protein: ✔
Blend the black currants (300 g) until smooth and transfer them to a heavy saucepan. Simmer over low heat for 5–7 minutes, stirring constantly.
Add the egg yolk (51 g), coconut oil (50 g), and stevia (to taste). Stir and cook for another 3–5 minutes until thickened.
If desired, pass the curd through a sieve, transfer it to a clean container, and refrigerate it until set.
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