300 g or 9 oz fresh blackberries if using frozen berries, rinse and dry the berries (see related section in text above)
170 g or ¾ cup blackberry puree from above
170 g or heaped ¾ cup granulated sugar
3 large eggs
pinch fine sea salt omit if using salted butter
85 g or 6 tablespoons butter unsalted, cold
Method
Puree the blackberries in a food processor. Press the puree through a fine mesh sieve to remove the seeds. You should have about ¾ cup or 170g of puree.
In a separate bowl, beat the eggs with a pinch of salt.
Add the puree, sugar and eggs to a pot and whisk. Set the pot over low heat and begin cooking. Stir frequently as it cooks, it will thicken on the bottom first.
When the curd starts bubbling and is thick all over, turn off the heat.
Slice the butter into a bowl and set a fine mesh sieve over it. Pour the cooked curd through the sieve, pressing to remove all the liquid. Scrape the bottom of the sieve.
Stir until the butter has melted and the curd is smooth. Once it comes to room temperature, pour it into a sealable jar and store in the fridge.
The curd will keep for 3 weeks, sealed in the fridge. For longer storage, freeze.
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