Healthy Blackcurrant Curd
This healthy blackcurrant curd is a thick, tangy fruit curd which is delicious with breakfast and desserts. It's made without refined sugar or butter, and it's rich in vitamin C.
Equipment
- immersion blender
Ingredients
- 250 g blackcurrants fresh or frozen
- 4 tablespoon honey
- 1 tablespoon coconut oil
- 2 eggs
- 1 teaspoon lemon juice
Instructions
- Add the blackcurrants to a pan and add 90 ml of water. If you are using frozen blackcurrants, reduce the water to 45ml.250 g blackcurrants
- Place on a medium heat and simmer gently for 5 minutes until the fruit is soft and the juices start to run.
- Remove the pan from the heat. Add a squeeze of lemon juice, the coconut oil and honey and stir together.1 tbsp coconut oil, 1 tsp lemon juice, 4 tbsp honey
- Using an immersion blender, blitz the mixture until you have a smooth, thick blackcurrant puree.
- By now, the mixture should have cooled so that you can easily hold your finger in it without burning. Crack the two eggs directly into the blackcurrant puree and blitz again until smooth.2 eggs
- Place the curd back on a very, very low heat, otherwise the mixture will curdle. Whisk constantly until the mixture just starts to come to the boil, then remove immediately from the heat. This should take at least 10 minutes if you've got the heat low enough. The cooked blackcurrant curd will be thick and creamy.
Notes
- In place of coconut oil, you can substitute a tablespoon of butter. You can also omit both if you prefer; the blackcurrant curd will still set but will be a little less rich and velvety.
- I can easily get a very low heat on my gas hob. If it's difficult to adjust your hob to a very low heat, you can cook the curd in a basin set over a pan of boiling water. It'll take a little longer to cook, but you'll reduce the risk of it curdling.
- I've left the seeds in this blackcurrant curd as they are very nutritious. If you prefer a completely smooth curd, sieve the seeds out once you've made the blackcurrant puree. Squeeze as much as you can through the sieve so you don't waste any of that lovely, tangy blackcurrant flavour.
- If you are concerned about the eggs being fully cooked through, use a sugar thermometer and check that the temperature has reached 77 degrees (170 F).
Nutrition
Calories: 39kcalCarbohydrates: 5gProtein: 1.4gFat: 1.8gSaturated Fat: 0.9gFiber: 0.8gSugar: 4.1g
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