|Berry, berry delicious - blackberry curd stirred into double cream on mini-pavlovas|
For a 1Lb jar you will need...
200g caster sugar2 eggs, beaten
100 mls fresh blackberry juice (I made this by pressing 200g fresh berries through a sieve to remove the pips)
1 tablespoon lemon juice
½ teaspoon vanilla extract
1 Place all the ingredients together in a medium saucepan and heat gently over a low heat, stirring all the while. Continue stirring for about 25 minutes until the mixture thickens. Don’t be tempted to leave it even for a moment unless you want blackberry-flavoured scrambled eggs. To check if it is ready, dunk a spoon in the mixture then draw a finger through the mixture that adheres to the spoon. The channel you make should remain. If no channel remains, continue cooking for a further five minutes and test again. It will thicken further as it sets.
2 Pass the mixture through a sieve to ensure it is totally smooth before transferring to a sterilised jar. Cover when cool and store in the fridge for up to 3 weeks.
|Wild about blackberries|
I fold this mixture into whipped cream and use it to fill mini-pavlovas. It is also fantastic used to sandwich a simple Victoria sponge, or to fill a pastry shell. Top with mixed berries.Pin It