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
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.
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.
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.
Now add the lemon juice and raw sugar to the th...
