Berry Curd
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 min |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 lime (s), organic
- 300 g berries, red, frozen
- 4 medium egg (s)
- 200 g butter
- 180 g suar
Print Recipe
Pin Recipe Instructions
- The amount is calculated for a jam jar with 450 ml content.
- Put the berries in a tall bowl to thaw.
- Rub the peel of 2 limes, then squeeze all 3 limes. Add the lime juice and the lime zest to the thawed berries and puree them finely with a magic wand. Then pass through a fine sieve so that any pips of blackberries, currants or raspberries do not get into the mixture.
- Mix the butter with the 4 eggs and the sugar in a saucepan. Add the pureed, sifted berries and slowly heat the mixture, stirring constantly, until it thickens. Just heat it - never bring it to a boil. The mass would curdle immediately!
- Spread the berry curd through a fine sieve again and fill it to the brim in a 450 ml twist-off glass. Close tightly with the lid and allow to cool. Chill until use.
- This berry curd gets a wonderful color and is an eye-catcher on every breakfast table. It tastes good on rolls or white bread and especially on freshly baked yeast plaits. It is also always well received as a small gift from the kitchen.
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