Mixed Berry Curd

I’m so excited about this Mixed Berry Curd, it’s so fresh and summery and I think it will taste fantastic on pretty much anything….or maybe just by the spoonful…just sayin’. Yep, I love this stuff!

I’ve made lemon curd before and it’s sweet and tart and absolutely delicious, but I thought a curd made out of berries would be a perfect summertime treat. The great thing about curds is that the basic recipe and method is the same and the ingredient list is short. It’s eggs, sugar, butter and fruit and it takes less than 30 minutes to make. When you’re done, you have a delightful, creamy, fruity creation.

This mixed berry curd is delicious on top of pound cake, as a filling in a layer cake or even dolloped on a big bowl of fresh berries, use your imagination. Next week I’ll share even more ideas for eating this luscious treat.

Mixed Berry Curd

4 eggs
1/2 cup sugar
1 cup fresh raspberries
1/2 cup fresh blackberries
2 tbsp water
pinch of sea salt
6 tbsp unsalted butter, cut into cubes

Combine berries and water in a small saucepan.

Cook berries over medium heat, stirring frequently and mashing with the back of the spoon, until berries are broken down.

Strain berries through a fine mesh strainer into a bowl.

Combine eggs, sugar, salt and berry puree in a medium sauce pan.

Whisk constantly over low heat, until mixture comes to a simmer (do not bring to a boil).

Whisk in butter, a few cubes at a time and continue whisking just until mixture coats the back of a spoon. This step will take no more than five minutes total, do not overcook.

Strain curd through the fine mesh strainer.

Refrigerate for up to two weeks.