In the summers on the Cape early August is Blackberry and Raspberry season. I used to walk behind our summer cottage and just chow down on fresh blackberries. I came up with this recipe to use our beloved blackberries in more than in pancakes. My personal favorite? On ice cream!
Blackberry Curd
Prep Time: 10 Minutes
Inactive Prep Time: 2 Hours
Servings:1 1/2 - 3 Cups
Servings:1 1/2 - 3 Cups
Ingredients:
5 Egg Yolks
2 Tbsp Corn Starch
3/4 Cup Sugar
12 oz Frozen BlackberriesThawed
2-3 Tsp Lemon Juice
1/2 Cup Butter Cubed
Directions:
In a small saucepan combine the egg yolks, sugar, blackberries, and lemon juice. Whisk vigorously, and continuously over medium heat for 5 minutes. Add one tablespoon of corn starch and continue to whisk, add second tablespoon and whisk until the mixture begins to thicken. Take it off the heat immediately and fold in the butter 3-4 cubes at a time. Make sure that all of the butter is incorporated before adding more. Place a sieve over a heat safe bowl and run the curd through the sieve until it is smooth and shiny. Cover the curd with plastic wrap making sure that the plastic wrap is touching the curd. Place the bowl in the refrigerator until cold - at least 2 hours. Serve or store in an air tight mason jar.
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