Blackcurrant Curd.

We have harvested the last of our blackcurrants. Having a decent supply of gooseberry jam (see here) in the pantry, I decided to convert all the blackcurrants into syrup. I described this syrup last week but I think it’s worth mentioning how easy it is to adjust the recipe for any quantity of fruit.

Sugar syrup.
The basic recipe for the syrup is 1 lb(450g) of sugar dissolved in 1 pint(600ml) of water. It’s a ratio of 3 parts sugar to 4 parts water so you can easily make as much or as little as you want with just a little arithmetic.

Blackcurrant syrup.
I boil any quantity of blackcurrants in an equal, metric, quantity of sugar syrup. So, for example, 500g of blackcurrants take 500ml of sugar syrup. The combined fruit and syrup are boiled for 5 minutes and then strained through a nylon sieve. IMG_5217The syrup can be kept in the fridge for at least a week or it can be frozen. It’s delicious poured over Greek yogurt or ice-cream and, as I described last week, makes a fabulous frozen meringue cake. I’m just guessing here but I think that a splash of syrup topped up with Prosecco would make a decent alternative to a Kir Royale.

This morning I was inspired to go one step further and turn the syrup into a curd. I was completely winging it but, by some miracle, this worked:

Blackcurrant curd.
50g butter
250g blackcurrant syrup
3 egg yolks and 1 whole egg, beaten together.IMG_5220
Melt the butter in a small saucepan over the lowest possible heat.
Add the blackcurrant syrup and then the beaten egg mixture.
Stir patiently for 8-10 minutes until the curd thickens and becomes slightly glossy.IMG_5229 It will thicken further as it cools. This made just over 1 jar. The curd should keep for 5 days in the fridge. In our house it barely had time to cool down.IMG_5244

I gave the 3 leftover egg whites to Teenage Daughter who has taken over responsibility for meringue production. Two meringues, blackcurrant curd, blackcurrant syrup, whipped cream, raspberries from the garden and a sprig of lemon balm.IMG_5247 The lily was, well and truly, gilded. 

David Austin rose 'Gentle Hermione', blackcurrant curd, blackcurrant syrup and our rose pot pourri.
David Austin rose ‘Gentle Hermione’, blackcurrant curd, blackcurrant syrup and our rose pot pourri.
David Austin rose, 'Gentle Hermione'.
David Austin rose, ‘Gentle Hermione’.
Birthday roses pot pourri.
Birthday roses pot pourri.

4 thoughts on “Blackcurrant Curd.

  1. I made rhubellinis once with prosecco and rhubarb syrup and they were excellent, so I’m certain your blackcurrant syrup will make a good kir royale. I haven’t forgotten to make your iced meringue cake by the way. I had single cream not double but it is on the menu for next weekend.

    Liked by 1 person

Let me know that I'm not talking to the wall...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s