Strawberry cream / curd is one of the variations of the famous dessert of British cuisine, lemon curd. It is possible to make this cream with most of the red fruits such as blackberries and blueberries.
Strawberry cream is a little sweeter than lemon cream. Like lemon cream, you can consume this dessert with desserts such as cakes and cupcakes, and use it as a cake filling or coating. One of the places where strawberry cream looks best is the long weekend breakfasts. You can serve this light cream for breakfast with scone or pancake.
Ingredients for Strawberry Cream Recipe
- 500 grams of strawberries
- 1 lemon
- 100 grams of unsalted butter
- 150 grams of powdered sugar (one finger less than 1 cup)
- 4 eggs
Tip of Strawberry Cream Recipe
You can sterilize the jar in which you will store the cream by keeping it in boiling water for a minute or two. After keeping it in boiling water, remove the jar and its lid from the water with the help of a tongs and drain the water by turning it upside down on a clean cloth. You can keep the strawberry cream in the refrigerator for up to ten days. If you want a smooth consistency, it is useful to strain the strawberries. However, if the rough texture does not bother you, you can prepare the cream without doing this.
How to Make Strawberry Cream Recipe?
- Wash the strawberries, drain the juice. Remove the green leaves and stems and pass them through a food processor until they have a smooth consistency.
- Wash the lemon and grate the peel with the thinner side of the grater. Take care not to grate the lemon peel deeply, just take the yellow portion.
- Divide the zest of lemon you have grated in half and squeeze the juice. Strain the lemon juice you squeezed and put it in a sauce pan. Add the lemon peels, granulated sugar and the butter cut into several pieces.
- If you like strawberries shredded in the food processor, strain them through a wire strainer or add them directly onto other ingredients.
- Put a few fingers of water at the bottom of a pot such as a teapot and take it to the stove. When the water boils, turn down the stove and keep it on the lowest possible heat.
- Put the saucepan on the kettle and make sure the water in the teapot does not touch the pot. Melt the butter and sugar, stirring occasionally. Break and beat eggs in another bowl with a thin mouth.
- While pouring the scrambled eggs gradually with one hand, add the egg to the sauce pan by mixing the cream with your other hand. After pouring the egg, mix for another two to three minutes. Then cook for 10-12 minutes over water vapor, stirring occasionally, until the cream thickens.
- Dip a metal tablespoon into the cream. If the cream covers the back of the spoon, it means it has reached the desired density. Turn off the heat and pour the mixture into a sterile jar. Cover the jar’s mouth with plastic wrap, then close the lid. After reaching room temperature, keep it in the refrigerator.