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1/1 Photo of Vegan Strawberry Curd (Slightly Soused!)
I love this recipe - it is so versatile and easy, everything goes from blender to saucepan, there's no fuss about cooking egg yolks properly, and using tapioca starch means that you can freeze it or bake it and it won't separate! My "soused" version uses my Soused Strawberries and has flavour hints of the liquor I used (the alcohol dissipates though). Adapted from http://www.chocolatemoosey.com/2012/06/04/vegan-strawberry-curd/
Units: US | Metric
Serving Size: 1 (35 g)
Servings Per Recipe: 12
The following items or measurements are not included:
lemons, zest of