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Medtwinning on the Round Table

Blackberry Curd

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Ingredients for four people





12cups Blackberries







1 cup Lemon Juice







1 cup Sugar







4 cups Unsalted Butter







12xEgg Yolks





Method :





Puree the Blackberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve.





Place the Blackberries in a blender. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the Blackberry mixture to the egg yolks and blend well. Pour the egg yolk and Blackberry mixture into the saucepan with the rest of the Blackberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and refrigerate.





Blackberry curd will keep up to 10 days in the refrigerator.



It makes about 1 pint.



We thank our internet source:

http://fooddownunder.com







Want to get in touch? You can send me an e-mail to:

noemilusi@gmail.com

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