Blackberry And Vanilla Curd (with multi uses)


This is a lovely thick tangy curd with a sharp kick. It can be spread onto toast – I had some for breakfast yesterday – or pile together with meringues and whipped cream or ice-cream as a blackberry mess in waiting.
Having a couple of spoonfuls of this is your mouth is like going outside and licking summer.

Place blackberries and vanilla in a 100 ml of water and simmer for 10 minutes. This is the result after rubbing though a nylon sieve into a bowl.

Put fruit pulp, butter, sugar and lemon juice in a heatproof bowl that fits the top of a saucepan and melt over 2cm of boiling water.

Ingredients needed are ; 300g of blackberries, a few drops of vanilla, 100g of unsalted butter, cut into cubes, 150g of caster sugar, juice of half a lemon, 3 medium eggs and 2 medium egg yolks.

After you have melted the mixture over boiling water, beat in the eggs with a whisk. Cool over just-simmering water for 10-20 minutes or so, whisking until the mixture turns to a thick custard. It will thicken more as it cools.

Remove the bowl from the heat and rub the curd through the sieve again into another bowl.
Plunge the base of the bowl into a sink of cold water and leave to cool.


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