Blackcurrant Curd
This gorgeous, jewel toned blackcurrant curd is easy to make, & a delicious addition to your brunch spread. Try it on your favourite pastry!
Servings: 16 Servings (About 1 ¾ cups)
Calories: 96kcal
Equipment
- Wire Mesh Strainer
- Silicone Whisk
- Infrared Surface Thermometer
Ingredients
- 1 ½ cups Blackcurrants Fresh or frozen & thawed
- ¼ cup Water
- ¾ cup Granulated Sugar
- 3 Large Egg Yolks
- 1 Large Egg
- 1 teaspoon Citric Acid
- 6 tablespoon Salted Butter Chilled and cut into pieces.
Instructions
- In a small pot, heat blackcurrants and water. Simmer for 2 minutes, mashing as it cooks.
- Press blackcurrant pulp through a wire strainer, discarding the solids left behind. Set pulp aside.
- In a small pot, whisk together egg yolks, large egg, and sugar until well combined. Add the blackcurrant pulp and the citric acid, whisk until well combined.
- Cook over medium heat, whisking constantly, until mixture thickens. It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach 165F - I use an infrared surface thermometer for this.
- Once mixture is thick / hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.
- Once all of the butter has melted in and been fully incorporated into the curd, transfer blackcurrant curd to your storage container and chill for at least 1 hour before use.
Notes
This blackcurrant curd will last for 2 weeks in the fridge, or a few months in the freezer. (Thaw overnight in the fridge before use!)
Nutrition
Calories: 96kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 43mg | Potassium: 43mg | Sugar: 9g | Vitamin A: 219IU | Vitamin C: 19mg | Calcium: 13mg | Iron: 1mg