Berry-Citrus琐事

在一个玻璃碗里，搅拌鸡蛋、果汁、皮屑和1/4杯糖。在一个中等大小的平底锅中，将2英寸深的水烧开。把火调到中低，把碗放在平底锅上。(碗底应该在水面以上，不要接触水面。)煮鸡蛋混合物，偶尔搅拌，直到浓稠到足以覆盖勺子，大约20分钟。加入明胶搅拌至完全溶解。将碗从火上移开;将凝乳均匀倒入四个5盎司的玻璃杯中;冷藏约2小时，直至凝固。在一个小炖锅中，用中高火将浆果与剩余的3汤匙糖一起煮，偶尔搅拌，直到浆果分解，液化并开始起泡，大约10分钟。 In a bowl, strain one third of hot berry mixture; add cornstarch and whisk until fully dissolved. Pour juice-cornstarch mixture into same saucepan; cook over medium-high heat until sauce thickens, about 2 minutes. Remove from heat and stir in chopped mint; let cool completely. Spoon berry sauce evenly over curd. Refrigerate at least 1 hour or up to 24; remove from fridge 30 minutes before serving; garnish with mint sprigs.