Discover a new way to sweeten up a piece of bread with your morning coffee or tea.


  • 250 g redcurrants
  • 100 g butter
  • 150 g sugar
  • 2 fresh organic eggs
  • 4 fresh organic egg yolks


  1. Wash the currants, pluck them from the stalks, drain and heat in a saucepan until they burst.
  2. Strain the mixture through a sieve.
  3. Melt the butter over a hot water bath with the sugar and redcurrant purée, stirring.
  4. Stir in the eggs and egg yolks and continue to whisk over the hot water bath until the mixture thickens to a creamy consistency.
  5. Leave to cool, pour into glasses and chill the redcurrant curd for at least 3 hours before serving.
  6. Store in the fridge and use within 10 days.


© Kachen/Letz Cook

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