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Blackberry Rosemary Curd


© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com


This blackberry curd with rosemary is silky-smooth, fruity and creamy, sets beautifully and is made with blackberries, rosemary, lemon juice, raw sugar, butter and egg yolks. It works with both fresh and frozen blackberries. It's easy to make and tastes absolutely fantastic. Serve this bright and vibrant fruit curd on top of pancakes, ice cream, a dutch baby, meringues, on toast or enjoy it by the spoonful! Store the curd in the fridge for up to 2 weeks.

  • 350 g Fresh blackberries
  • 1 tbsp Rosemary leaves, chopped
  • 1 tbsp Lemon juice
  • 100 g Raw cane sugar
  • 3 Egg yolks
  • 60 g Unsalted butter, cut into 4 pieces
  1. Place the blackberries and the rosemary in a small pot set on medium-high heat. Break them up with a fork to release the juice.
  2. Cook for 5 minutes before removing it from the heat, then use a stick blender to process them to a puree. Push the puree through a sieve, catching the liquid in a small saucepan or bowl set beneath your sieve. I ended up having 180 ml, about 3/4 cup blackberry liquid. Save seeds and pulps for the bread-baking or dump it to the compost pile.
  3. In a small heavy-based saucepan, heat the blackberry liquid over low-medium heat until simmering. Stirring quite regularly, let it simmer and reduce until you have just half of reduced liquid, about 90 ml. It will be rather thick by this point.
  4. Now add the lemon juice and raw sugar to the thickened blackberry liquid in the saucepan and whisk to combine. Add the egg yolks and immediately whisk until full combined.
  5. Heat the mixture over the low heat, stirring until the sugar has dissolved completely. As soon as the sugar has dissolved, add in the butter one piece at a time, stirring until it completely melt in before adding the next.
  6. Continue to cook and stir for 5 more minutes. Check if the mixture thick enough to coat the back of a spoon. If not, continue to cook and stir until thicker.
  7. Pass the mixture through a sieve to ensure it is totally smooth before transferring to a sterilised jar. It will thicken as it cools. Store the curd in the fridge for up to 2 weeks.

© 2022 | http://angiesrecipes.blogspot.com





© 2022 | http://angiesrecipes.blogspot.com







45 comments:

kathyinozarks 18/7/22 01:32

Hi Angie this looks delicious, I love blackberries too

[Reply]
Tom 18/7/22 02:29

...I make jams and jellies, but never a curd!

[Reply]
J.P. Alexander 18/7/22 02:38

Me encanta las moras de ley haré esta receta. Te mando un beso.

[Reply]
foodtravelandwine 18/7/22 03:05

I can imagine it, and I love it!!.....Abrazotes, Marcela

[Reply]
Anonymous 18/7/22 04:06

It's Judee- the flavors of lemon, rosemary, and blackberries sounds wonderful in this beautiful looking curd. I can only imagine how delicious it tastes. Beautiful presentation as usual.

[Reply]
Nancy Chan 18/7/22 05:20

Looks delicious. Blackberry is not cheap here.

[Reply]
Rose world 18/7/22 05:28

Beautiful and delish curd. I can only imagine how good it tastes like!!

[Reply]
Mbul Kecil 18/7/22 05:29

Wow....looks so silky-smooth and creamy jam. Thank you Angie for give me more inspiration of different ways to use our favorite jam in creative recipes. Have a nice day ^^

[Reply]
Margaret D 18/7/22 07:08

Oh my goodness, how lovely as I really like blackberries and so miss picking them down by the river when we used to live in the country.

[Reply]
Graciela Bacino 18/7/22 07:27

Maravilloso!! Es muy importante comer frutos rojos. Una receta prodiga, ideal.
Más gracias Angie!!
Un abrazo!!🤗

[Reply]
Lola Martínez 18/7/22 07:44

Es casi una mermelada con el añadido de huevo y mantequilla, deliciosa por supuesto, nunca la he probado de esta forma y me encantaría hacerlo.
Un beso.

[Reply]
Assia 18/7/22 07:59

Yummy que c'est gourmand un curd et le tien est gourmand

[Reply]
Pedro 18/7/22 08:16

So good! Ideal to combine with cheese ice cream or even slipping on a grilled steak, what do you think?

[Reply]
speedy70 18/7/22 09:31

Ottimo curd, grazie della golosa ricetta!!

[Reply]
Veronica Lee 18/7/22 09:39

Yummy! I love blackberries.

[Reply]
DEZMOND 18/7/22 13:53

Oh Meine Got, I want to dive into that basket of schwartze berren, so lecker!

[Reply]
Whats Cookin Italian Style Cuisine 18/7/22 14:01

gorgeous berries wow what a nice crop of my favorite fruit!

[Reply]
Anne in the kitchen 18/7/22 14:20

Perfect timing for this recipe. Blackberries are in their prime right now around here.

[Reply]
Rainbow Evening 18/7/22 14:28

I never tasted "Rosemary Curd".... I believe anything with blackberry must be delicious....

Thank you for sharing your recipe....

[Reply]
Maria Grazia Ferrarazzo Maineri 18/7/22 15:37

Tastiness in technicolor, Angie! Delicious!

[Reply]
Jeff the Chef 18/7/22 15:52

I've never had blackberry curd, but if you start with berries as beautiful as the ones in your photographs, I'm sure it must be delicious.

[Reply]
Chef Mimi 18/7/22 15:56

Oh goodness! I could really see this with goat cheese!!!

[Reply]
Bill 18/7/22 16:46

Blackberries are one of our favorites and this looks delicious.

[Reply]
DeniseinVA 18/7/22 17:06

Hi Angie, your photos are always so pretty! The recipe looks delicious. I love raspberries!

[Reply]
DeniseinVA 18/7/22 17:07

p.s. love that Mark Twain quote also :)

[Reply]
Kitchen Riffs 18/7/22 17:27

Why have I never had blackberry curd?!! Love the idea, and using rosemary puts the flavor over the top, I'll wager. Really good stuff -- thanks.

[Reply]
Brian 19/7/22 00:16

Yum, love fresh berries anything and everything!

[Reply]
Dawn @ Words Of Deliciousness 19/7/22 13:56

This blackberry curd looks delicious. I can just imagine how great it would taste on pancakes or some ice cream.

[Reply]
Balvinder 19/7/22 16:56

How Pretty! I need to try this.

[Reply]
Pam 19/7/22 18:52

Oh, how I love curd. This one looks AMAZING!

[Reply]
Ben | Havocinthekitchen 19/7/22 19:31

WOW - that's beautiful nd tasty! I am a huge fan of herbal notes in desserts, including curd. But I've only tried curd with thyme and lavender so far - need to try with rosemary, too!

[Reply]
David 19/7/22 21:26

Angie, Love blackberries, raspberries, strawberries, blueberries, etc.! We've never made a curd at home and it's been quite a while since we've had one anywhere... Looks great! Take Care, Big Daddy Dave

[Reply]
Marissa 19/7/22 22:05

I love herbaceous curds and jams, Angie! Rosemary and blackberry are a gorgeous combination of flavors!

[Reply]
2pots2cook 20/7/22 09:19

Brilliant idea ! Brilliant!

[Reply]
Muriel 20/7/22 19:34

Ce caillé de mures est terriblement gourmand !

[Reply]
tigerfish 20/7/22 23:51

Of course, it's more blackberries with the bountiful you had :D Already thinking of all things savory to complement with this.

[Reply]
Sherry's Pickings 21/7/22 08:47

i adore blackberries angie. this sounds marvellous!

[Reply]
My name is Erika. 22/7/22 16:32

I printed this one. I hope I get enough blackberries from along my driveway to try this.

[Reply]
Marcelle 22/7/22 16:33

Angie, this looks delicious!! I have to confess I've never even made lemon curd at home (I just buy it 😂) But, this blackberry-rosemary curd is a must-try, I can imagine the mix of flavors!! Such a unique and beautiful recipe, can't wait to make it for myself soon. Thank you! ❤️

[Reply]
Choclette 22/7/22 21:11

And yet another gorgeous colour. I have to say it again Angie, your recipes are such an inspiration. Love the addition of rosemary to this.

I've just been called away now, but hoping to catch up more tomorrow.

[Reply]
thepaintedapron.com 24/7/22 15:24

Oh wow, I've never seen anything except lemon curd, it has got to be a wonderful treat!

[Reply]
Raymund 28/7/22 09:58

That looks really pretty

[Reply]
Anonymous 6/8/22 00:44

All these blackberry recipes have me craving blackberries, the curd, the cake, the jam are look fabulous. I love blackberries! Thanks for the inspiration.

[Reply]


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