Servings: 6 serving
Equipment
Ingredients
- 1 cup fresh mixed berries blueberries, raspberries, blackberries
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons maple syrup or coconut sugar or maple powdered sugar
- 3 large egg yolks from pasture-raised chickens
- 2 tablespoons ghee
- Fresh garnishing berries or mint sprigs optional
Instructions
- Begin by washing your hands, sanitizing the work surface, and gathering all the equipment and ingredients needed for the Twilight Berry Curd. Ensure that all utensils are clean and kitchen conditions adhere to proper food safety standards.
- Prepare a double boiler by filling the bottom pot with 1-2 inches of water, ensuring the water doesn't touch the bottom of the upper pot or bowl when placed. Bring the water to a simmer over medium heat.
- In the top pot or heatproof bowl of the double boiler, combine 1 cup of fresh mixed berries (such as blueberries, raspberries, and blackberries), ensuring the berries are ripe and have been carefully inspected for quality.
- Add to the berries 1 tablespoon of freshly squeezed lemon juice, and 2 tablespoons of a preferred sweetener from the list (maple syrup, coconut sugar, or maple powdered sugar are recommended for their nuanced flavors), adjusting to taste.
- Stir the berry mixture gently with a wooden spoon or silicone spatula until the sweetener is fully dissolved and the berries begin to release their juices.
- In a separate bowl, whisk together 3 large egg yolks (from pasture-raised chickens) until smooth and slightly pale in color.
- Gradually temper the egg yolks by adding a small amount of the warm berry mixture to the yolks, whisking constantly to prevent the eggs from curdling.
- Once the egg yolks are tempered, slowly pour them back into the double boiler with the berry mixture, stirring constantly to ensure a smooth curd.
- Continue to cook the curd over the gently simmering water, stirring frequently, until it thickens enough to coat the back of a spoon, approximately 10 minutes. Avoid letting the mixture boil to prevent the curd from curdling or becoming grainy.
- Once desired thickness is achieved, remove the curd from the heat and immediately strain it through a fine-mesh sieve into a heatproof bowl to remove any solids.
- Stir in 2 tablespoons of ghee, whisking until it is completely incorporated into the curd, adding richness and a glossy sheen.
- Allow the curd to cool slightly before covering it with plastic wrap, gently pressing the wrap onto the surface of the curd to prevent a skin from forming.
- Refrigerate the curd until it is thoroughly chilled and set, usually taking about 2-3 hours.
- Once set, give the berry curd a final stir and adjust the sweetness if necessary, before serving it as a luxurious spread on premade sattvic bread options such as spelt, ancient grains, multigrain, rye, or buckwheat.
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06/10/2024 10:45 am GMT
