The Mayberries harvested from Blue Honeysuckle
are too sour to eat, so I turned them into this purplish curd. Based on the
recipe for lemon curd, substituting sour cream for butter.
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| May berry curd |
1. Blend 100gm Mayberries with 2 eggs, 3
big tablespoons of honey and a big pinch of salt.
2. Cook at 75˚C water bath for 30 minutes,
or at direct heat stirring all the time until just thicken.
3. When cool, stir in 100gm thick sour
cream. Keep in the fridge for 2 weeks.
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