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Receta Blackberry Curd
by Global Cookbook

Blackberry Curd
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Ingredientes

  • Make this at least one day ahead. Make 2 1/2 recipes to fill a 3-tier cake, or possibly make lemon curd, too, and use both, alternating layers. Makes 3 c.
  • 1 stk ( 1/2 c.) unsalted butter
  • 4 c. blackberries, fresh or possibly frzn (thaw frzn berries in refrigerator overnight
  • 2 Tbsp. fresh lemon juice
  • 2/3 c. granulated sugar
  • 4 lrg whole Large eggs
  • 2 lrg egg yolks

Direcciones

  1. Heat butter in top of double boiler. If using frzn berries, drain off juice. (Throw away juice or possibly reserve for another use.)
  2. Place berries, lemon juice, sugar and Large eggs and yolks in food processor; process till a thick emulsion is formed, 20 seconds.
  3. Pour mix into warm butter, stirring constantly with wire whisk. Cook over simmering water on medium heat, stirring constantly, till very thick, 20 to 30 min, and mix reaches 180 degrees. Pour into a glass jar and let cold.
  4. Chill overnight to hard before filling cake layers. Keeps 2 months.
  5. Variation: Use raspberries instead of blackberries.