Simple & Delicious Fresh Mulberry Curd
A simple yet truly delicious fresh Mulberry Curd that is fantastic dolloped on scones, tucked into crepes, or swirled through yoghurt. It is also pretty great eaten straight off the spoon.
Servings: 2 1/2 cups
- 400 g (3 cups) mulberries
- 2 Tablespoons lemon juice
- 175 g ( 3/4 cup) butter room temperature
- 100 - 150 g (1/2 - 3/4 cup) golden castor sugar
- 4 large eggs approximately 225ml (1 cup)
- You will also need 5-6 125ml glass jars and lids.
Preheat the oven to 120C.
Wash the jars and place them in the oven for 20 minutes. Turn the oven off but do not remove the jars.
Boil the lids in a saucepan for 5 minutes. Remove from the heat but do not drain the water.
To make the mulberry puree
Wash the mulberries, then place the wet mulberries in a small saucepan.
Simmer on a medium heat for 5 - 10 minutes, or until the mulberries have softened and are starting to fall apart.
Push the mulberry pulp through a fine sieve with a spoon into a bowl. This will separate any seeds and stalks from the puree. Reserve the puree and discard any solids left in the sieve. I typically have about 1 to 2 Tablespoons of pulp left that I discard.
Allow the puree to cool before proceeding. This is important as the puree will curdle the eggs if it is too hot.
To make mulberry curd in the Thermomix
Insert the Butterfly into the Thermomix bowl.
Add all the ingredients to the Thermomix bowl.
Cook at 80C for 20 minutes on Speed 3.
The mixture will have thickened, and should coat the back of the spoon. If not, cook in 2 minute increments at 80C until the desired thickness is achieved.
To make the mulberry curd on the Stove Top
Place the mulberry puree, lemon juice, sugar, and butter in bowl over a saucepan of barely simmering water.
Stir until the butter is melted and the sugar has dissolved.
Whisk the eggs until frothy then pour into the mulberry puree. Stir in gently.
Stir continuously until the mixture has thickened and coats the back of a spoon. Do not allow the mixture to boil or it will curdle.
Remove the jars from the oven and ladle the curd into the warm jars.
Wipe the rims of the jars with a clean cloth to remove any spills.
Remove the lids from the saucepan, shake them to remove excess water and seal the jars.
Allow to cool then store in the fridge.
Mulberries vary in sweetness, so I have provided a range for the sugar. Start with the lower amount, and taste the curd after about 15 minutes of cooking. You want it to be tart, but not so tart it makes your tongue shrivel. Add more sugar at this point if required.
You can make the mulberry puree in the Thermomix, however I still like to sieve the puree before proceeding with the curd.
If you do use the Thermomix to make the puree, make sure you allow the machine and the puree to cool before proceeding with the recipe, or the eggs will curdle.