Black Currant Curd Recipes
BLACK CURRANT CURD
Provided by Martha Stewart
Yield Makes 1 pint
Number Of Ingredients 5
Steps:
- Combine sugar and egg yolks in a saucepan. Gradually stir in black-currant juice. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Do not allow mixture to boil, or it will curdle.
- Remove from heat and whisk mixture until slightly cooled. Stir in butter, 1 tablespoon at a time, and add cassis. Refrigerate until ready to use.
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- Put the blackcurrants in a pan with a splash of water. Cook on a low heat for 5-10 minutes until the fruit has released its juices.
- Place a heatproof bowl (I used a pudding bowl) over a pan of just simmering water. Put the lemon juice and zest, butter and caster sugar in the bowl and heat gently until the butter has melted and the sugar has dissolved.
- Set the bowl aside while you prepare the eggs. Crack the eggs into a bowl, whisk well with a fork and then sieve the eggs into the pudding bowl over the water.
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- Stain through a sieve pressing with the back of a spoon to remove as much of the juice as possible. Return to the pan.
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