Blackberry Curd
Colorful and juicy blackberry curd is a delicious treat that can be served as a sweet sauce for warm pastries: croissants, buns, pies, used as a filling for muffins and cupcakes. The cream is prepared so quickly and easily that it will become your favorite dessert. You can create it not only from blackberries, but also from raspberries, strawberries, citrus fruits, etc. - rely on your taste! Curd can be stored in the cold for about 2 days, it is not recommended to freeze such a dish.
Information
Ingredients
- Blackberry250 g
- Chicken egg2 piece
- Sugar100 g
- Butter50 g
Directions
To prepare blackberry curd, you will need ripe blackberries. Rinse them in water and remove the stems.
Choose a container with a non-stick bottom: a saucepan, a skillet, or a cauldron. Pour washed blackberry berries into it.
Crush the berries with a potato presser for mashed potatoes. If you don't have a presser, you can use a regular fork, but not a blender, as it pulverizes the berry seeds. Add granulated sugar. Optionally, you can add a little lemon juice or citric acid, zest, to enhance the sweetness of the berries. Place the container on the stove and simmer the berry puree with sugar for about 4-5 minutes.
In another container, beat fresh chicken eggs until thick and frothy.
Strain the hot blackberry puree through a sieve, leaving only the sweet juice. Optionally, the curd can be strained again after adding all the ingredients at the very end.
Pour the hot juice back into the container and add the egg mixture, immediately stirring it with a fork or whisk to prevent the eggs from curdling. Place the container on the stove and simmer on low heat for about 2-3 minutes until thickened, stirring constantly.
Once this happens, remove the container from the heat, add butter, and stir.
Transfer the curd to a bowl and cover it with plastic wrap. Place in the refrigerator to cool completely for 30-40 minutes. Then, put the blackberry curd into a sauceboat and serve it with, for example, afternoon tea and fresh pastries.
