Ingredients
The following ingredients have 1 Servings
- 3 cups frozen blackberries ((approx 330g / 11.6oz) (notes))
- 1 large whole egg
- 2 egg yolks (from large eggs)
- 57 g unsalted butter ((¼ cup / ½ stick / 2oz))
- 100 g caster sugar ((½ cup / 3.5oz))
- 1 tablespoon lemon juice ((notes 1))
Instruction
- Heat the blackberries in the microwave for 1-2 minutes, then blend to a puree in a blender.
- Push the puree through a strainer until you have ¾ cup. Discard any seeds and pulp left behind.
- In a small / medium heavy-based saucepan, heat the puree over low-medium heat until simmering. Stirring quite regularly, let it simmer and reduce until you have just over ⅓ cup of reduced puree. It will be very thick by this point. (notes 2)
- In this order so the eggs don't scramble: Add the lemon juice and sugar to the puree in the saucepan and whisk to combine. Now add the egg and egg yolks and immediately whisk until full combined.
- Switch to a spatula and heat over low heat, stirring to dissolve the sugar completely.
- As soon as the sugar has dissolved, start stirring in the butter 2-3 cubes at a time waiting for them to completely melt in before adding the next.
- After about 5-6 minutes all your butter will be added and the mixture will be thick enough to thickly coat the back of a spoon - run your finger through it and if the line holds, the curd is ready. If not, continue to heat and stir until thicker.
- Strain into a bowl to remove any stray seeds, lumps or bits of egg that might have scrambled. Cover with plastic wrap and cool in the fridge until cold.
