Verjus curd
Description
Last summer, Judith got a craving for lemon curd and asked Micha who in Berlin might be able to make a really, really good one for us to sell through our shop. Micha’s answer? Why, we’ll do it ourselves! Mind you, we don’t use lemon at Nobelhart, so we had to find a workaround that isn’t really a compromise at all, but a tried and tested substitute for lemon at the restaurant – verjus! Our wonderful Thomas Hedde-Leitner then made a little batch for us to sample, we tried it, and wham! Judith was thrilled, as was the whole kitchen. Now this wonderfully sour-sweet cream – made with Avaas Verjus – is finally available for you to savour at home.
Try it as a wonderful sweet breakfast on your favourite bread or just spoon it straight from the jar. Alternatively, fold a few spoonfuls into whipped cream and enjoy with cake.
Here’s a strictly local alternative to lemon tart: whip up a quick shortcrust pastry (3 parts flour, 2 parts butter, one part sugar, we recommend spelt or light wholemeal flour), bake, crumble, put in a mold and cover with verjus curd. Chill in the refrigerator for two hours and you’re good to go!
220g jar
Verjus (juice of unripened grape), sugar, egg, butter, salt
| calories | 1813,2 kJ / 434 kCal |
| total fat | 24,8 g |
| saturated fat | 13,3 g |
| total carbohydrates | 48,4 g |
| total sugars | 46,6 g |
| protein | 4,2 g |
| sodium | 0,8 g |
