curd cream with strawberries & toasted pumpernickel bread crumbs

you know how sometimes the songs you listen to reflect the way you feel? well, the song i am constantly hearing right now is this, and i must say the lyrics: “smiling like we didn’t give a damn”, are super matchy. anyone? sometimes, even though you don’t necessarily feel like smiling, you absolutely should do so. it’s therapeutic, it’s attitude, baby. and with the smile comes the belief, that, yes, you and me both, are all pretty lucky bastards. and all will be good in the end. if it’s not good, it’s not the end. god, i’m soooo wise. i like myself today. 
this dessert has “superyummy” and of course “superfast” written all over it. yet, i know, people (you and me, both) are bound to believe that’s bullshit, because everyone always says a recipe is fast and all that, and, truce, they’re often anything else but. everyone and their dog knows people (you and me, both) don’t want to spend hours in the kitchen. well, just whip up this one. the german (?) pumpernickel bread crumbs are fancy little fucks. and oh so good. honey, honey.

vanilla curd cream with macerated strawberries & toasted pumpernickel crumbs

serves two
recipe in german over on sistyle
ingredients:
200 g curd
50 ml cream
2 tbsp sugar 
1 vanilla bean, scraped
300 g strawberries, finely diced
2 tbsp. confectioners’ sugar
2 tbsp. lemon juice
100 g raspberries
some slices of pumpernickel bread (depending on size), crumbed by hand
directions:
clean the strawberries and dice them. macerate them with half of the lemon juice and the confectioners’ sugar. put aside. prepare the curd cream: combine the curd, vanilla, sugar and the rest of the lemon juice, then mix with a hand mixer for a while, until fluffy. now add the cream and mix some more until combined. puree the raspberries. toast the pumpernickel bread crumbs in a dry, hot frying pan for a couple of minutes until crispy. 
to assemble, ladle the curd cream into bowls, drizzle some of the raspberry coulis on top, arrange the strawberries and their juice, sprinkle liberally with the pumpernickel crumbs (still warm from toasting, if you like it) and serve. 
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