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BLACKBERRY/BLUEBERRY
CURD
Submitted by Sandy Cook gotten from Summer Luke, Austrailia
This is a delicious, concentrated fruit curd. I made it with a combination
of blueberries and blackberries, but you could also use all blackberries
or all blueberries. Use for a filling between cake layers, or combine
with buttercream and use as a filling. Can be made up to three days ahead
and refrigerated.
- 2 cups blackberries, fresh or frozen, unsweetened.
- 2 cups blueberries, fresh or frozen, unsweetened(or use 4 cups
of either one)
- ½ cup sugar
- 3 large eggs
- 2 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 4 ounces (1 stick/125mg) unsalted butter, at room temperature
If using fresh berries, rinse briefly, if necessary, just before using.
For frozen berries, defrost in the refrigerator overnight and discard
or reserve the juice for another use.
Place the berries into the container of a food processor/blender fitted with
the metal blade and process until the puree is smooth and uniform.
Scrape the puree into a heat-proof bowl, or into the top half of a double boiler
(baine-marie). Add the remaining ingredients, except the butter, and whisk
together just enough to break up the eggs. Cut the butter into chunks and add.
Place the bowl or pot over, and just touching, hot water. Cook over
medium heat and bring the water to a simmer. Cook, whisking frequently,
for
approximately 20 to 30 minutes, or until the mixture reaches 180°F
with an instant read thermometer. The mixture becomes thick and forms
a soft shape when dropped
by spoonfuls on top of the remaining curd.
Remove from the heat. Cool to room temperature, scrape into an airtight container,
and refrigerate until needed.
(Taken from The Wedding Cake Book by Dede Wilson)
Makes 3 cups.
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