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.
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.
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. The 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:
250g blackcurrant syrup
3 egg yolks and 1 whole egg, beaten together.
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. 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.
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. The lily was, well and truly, gilded.