Strawberry Kurdish cake recipe. Citrus and Berry Kurds - An Overview of Recipes for Various Diets

03.12.2019

Berry Kurd

This is a variation of the famous Lemon Kurd. It is very simple to prepare it, use it as a sauce for pancakes, pancakes, soufflés, pies, muffins. Can be used as a filling for berry tarts.

I cooked 2 types of Kurdish - strawberry and blueberry. The first turns out to be more liquid, like a sauce, and the second, due to the pectin contained in the berries, solidifies into a mass, which can, for example, be spread on toasted toast - you get a great breakfast!

Ingredients (for 500 ml of ready-made Kurd)

170 g yolks

150 g sugar

200 g strawberries or blueberries

70 g butter (room temperature cut into small pieces)

To quickly bring the oil to room temperature, you can heat it for 1-2 minutes at minimum power, or if the microwave can maintain the temperature in degrees, at 30-35 degrees.

Berries (I used frozen) with half a portion of sugar, heat to a boil and boil for 10-15 minutes over low heat.

Rub the berries through a sieve, return the mass to the fire and bring to a boil.

Mix the yolks with a whisk in a heat-resistant container with sugar to light the mass. To put on water bath, continuing to stir until thickened. Then add the berry mass in parts, stir well. When the mixture cools down (somewhere up to 60 degrees), add oil, mix everything with a whisk.

Pour into a container with a tight lid (you must first warm it up in the oven or in boiling water - as is done with cans for canning). Keep refrigerated.

Caramel ice cream

This is a recipe by the wonderful author of the book about pasta, Hisako Ogita. I changed it slightly - I took goat's milk (however, the book does not indicate which milk to use) and added vanilla, which adds a magical aftertaste to this rich and delicious ice cream. It turns out not very much ice cream - I had a mold with a capacity of 300 ml.

50 ml heavy cream (30%)

300 ml milk

1 tablespoon water

50 g + 40 g granulated sugar

3 yolks (60 g)

Heat the cream and milk, almost to a boil. At the same time, in a thick-bottomed container (if you have such a saucepan for milk or caramel, this is ideal), heat 50 g of sugar with water, continue heating without stirring until the sugar turns into syrup, and then the mixture begins to darken - when it reaches a rich golden color, it is caramel. It is important not to overexpose on fire - burnt caramel is tasteless and bitter. When the caramel has reached the desired color, remove it from the heat and pour the milk-cream mixture through a sieve into the caramel.

A sieve will rid this mixture of any foam that may have formed on the surface and will protect you from splashes of hot caramel (if the milk is hot, the caramel behaves very calmly, but it is always better to be safe). Stir well with a wooden spatula, if the caramel has strayed into a lump and does not dissolve, return to low heat until completely dissolved.

Leave to cool for 7-10 minutes.

Whisk the yolks and 40 g of sugar until the mixture turns white. Pour a quarter of the milk-caramel mixture through a sieve again, stir thoroughly, another quarter, mix again, and then the rest. Pour the mixture back into the container where the caramel was prepared and heat over medium heat, stirring constantly. The mixture should thicken well.

Remove from heat, pour into a heat-resistant container, cover with cling film and cool to room temperature. If you don't have an ice cream maker, put the mold in freezer, after 3 hours, take out and mix well in the blender bowl. This is necessary in order for the ice cream to turn out soft and without ice crystals, although this very ice cream almost does not crystallize during freezing.

Bavarian cream

This recipe is also from Hisako Ogita's book. It turns out about 300 ml of cream with a very delicate consistency.

6 g gelatin

200 ml milk

Vanilla Pod Quarter Seeds

3 yolks (60 g)

50 g granulated sugar

100 ml heavy cream (30%)

Berry or fruit puree (I had raspberry - from frozen raspberries boiled with sugar and rubbed through a sieve).

Soak gelatin in 2 tablespoons cold water(I had sheet gelatin, if you use another, read the instructions). Heat milk, vanilla seeds, and the pod itself to a boil. Leave on for 7-10 minutes without heating.

Mix the yolks and sugar with a whisk until the mixture turns white. Add hot milk mixture to the yolks, stir well, strain through a sieve and return to the fire. Heat over low heat, stirring constantly until thickened (there should be such a mixture that if you stop stirring, the mixture begins to gurgle dangerously). A little heat (and if there is no thick-bottomed dish or divider, it is better to make this cream in a water bath - it takes longer, but the cream will not burn and the yolk will not curl into flakes).

Remove from heat, let cool slightly and add gelatin. Mix. Cool to room temperature by covering the container with the cream with a lid or cling film.

Beat the cream with a whisk mixer until stiff. Mix with a spatula using folding movements and transfer to portioned forms. Chill in the refrigerator for at least 3-4 hours.

Add berry or fruit puree to the dish before serving.

Until the strawberry season is over, you can't hesitate. This berry not only has good taste but also very useful. You can cook many dishes from it, including. To do this, you do not need to use exotic ingredients, you just need to have berries, sugar, eggs and butter. This dish is similar to an ordinary custard, but it does not contain milk and flour.

Advantages

Unusual has a lot of positive qualities. It has a great taste and delicate texture. There is a subtle strawberry note in the sweet Kurd. The bright pink color of this dessert is also pleasing to the eye. Strawberry Kurdish, whose recipe is quite simple, belongs to one of the rare types of custards that can be served as independent dish filling them beautiful bowls. In addition, Kurd is often used as an interlayer for biscuit cakes in making an English cake. This dessert can be served with toast or pancakes, and they are also filled with shortcrust pastry baskets.

Cooking secrets

Strawberry Kurdish is cooked in a water bath in stainless steel cookware. This avoids the appearance of small lumps that spoil the taste of the dessert, as well as the folding of eggs. For the cream to have a delicate texture, it is necessary to ensure that the water in the lower vessel boils well. If the dessert doesn't freeze quickly, you just need to add heat on the stove. When the cream thickens, it is removed from the heat and rubbed through a sieve in order to remove any lumps that might appear. Then put the butter, mix, cover with a film and allow to cool at room temperature, then put it in a cold place. TO lubnik Kurd, ingredients which is available to almost everyone, continues to thicken in the cold, so if you need a lighter texture, it is recommended to add whipped cream to the cold cream. It is very important to use freshly squeezed lemon juice for making dessert, you cannot use lemon concentrate. It is recommended to squeeze the juice over a sieve so that the bones do not fall into the dishes.

Simple strawberry Kurdish recipe

Ingredients: three hundred grams of fresh strawberries, one hundred grams of butter, one hundred and fifty grams of sugar, forty milligrams of lemon juice, five eggs.

Preparation

Before you start preparing the dessert, you need to prepare all the ingredients. Strawberries are peeled from the stalks, washed well and sent to a blender for chopping. Juice is squeezed out of the washed lemon, which is added to the berries and crushed together to form a puree. Then eggs and sugar are placed in a small dish, beat well, add berry puree and mix with a whisk. Then add oil, place the dishes on the stove, heat the mass over a fire until it begins to thicken, while stirring it with a whisk. The Kurd is cooked, the recipe of which we are considering, until the desired thickness is obtained. Then the dishes are removed, the cream is cooled and placed in a cold place.

Frozen Strawberry Kurd

Ingredients: (about one hundred and eighty grams), two eggs, forty grams of sugar, fifty grams of butter.

Preparation

First you need to prepare everything necessary products... Strawberries are taken out of the freezer in advance and transferred to the lower shelf of the refrigerator so that it melts. When it thaws, they put it together with the juice in a blender and grind it into a puree. This will take about fifteen seconds. The berry mass is transferred to a bowl, put on fire and boiled for about a minute after boiling. Meanwhile, the eggs are washed and dried. One egg is divided into yolk and white, the second is left intact. The protein is set aside, it is not needed. Mashed potatoes are rubbed through a sieve, put back in the dishes, add eggs and beat thoroughly. Then add sugar, which must be turned into powder in advance, and butter. All this is put on fire and cooked for two minutes, stirring constantly. If desired, the finished product can be passed through a sieve again. Dessert is cooled and served. It will be different bright taste and the most delicate texture. The cream goes well with pancakes.

Strawberry Kurd for cupcakes

Most confectioners put the English Kurdish inside the cupcakes so that the latter acquire a brighter and richer taste.

Ingredients: three hundred grams of fresh strawberries, one hundred and fifty grams of white granulated sugar, five eggs, one hundred grams of butter, one lemon.

Preparation

The berries are sorted out, peeled, washed. Cut the lemon in half and squeeze the juice out of it, removing the seeds. Beat juice and strawberries well with a blender until smooth. Beat eggs together with sugar with a mixer, add berry mass and butter. All this is placed in a bowl, put on a steam bath, stirring, wait until the oil dissolves. Further, the Kurd is boiled for as long as they see fit. It is recommended to achieve the same thickness as when cooking berry jam, since then it will be easy to fill cupcakes with cream. In chilled cupcakes, a hole is made in the middle, for example, with an apple corer. These holes are filled with ready-made strawberry kurd. You can also garnish the cupcakes with cream on top.

Cake "Black Prince" with strawberry Kurd

Ingredients for the dough: four eggs, two glasses of sugar, two glasses of sour cream, three glasses of flour, six tablespoons of cocoa tablespoons, two tablespoons of teaspoons of soda.

Ingredients for the Kurdish: three hundred grams of strawberries, juice from one lemon, one hundred and forty grams of granulated sugar, six eggs, one hundred grams of butter.

Ingredients for the cream: two glasses of sour cream, one glass of granulated sugar, six tablespoons of cocoa, brandy.

Cooking cakes

Flour is mixed with soda and cocoa, eggs are beaten well together with sugar, sour cream is added, flour is added in small portions and mixed thoroughly. The dough is divided into four parts, each is poured into a mold and baked until tender.

Strawberry Kurdish (cake recipe)

The berries are mashed using a blender, add lemon juice, butter melted in a water bath and eggs beaten with sugar. Cook the Kurd in a water bath until thickened, not forgetting to stir. The finished cream is cooled.

Beat the sour cream well with granulated sugar and cocoa, then add a few tablespoons of brandy.

Cake shaping

The cooled cakes are impregnated to your liking. Each cake is sandwiched with strawberry kurd, and then sour cream cream. The top cake is coated with cream and covered with mastic, decorated with icing.

Finally ...

Strawberry Kurd is delicate cream that has a silky texture. In season it is prepared from fresh berries, and in winter - from frozen ones. You can add vanilla and cinnamon to the dessert. The base of the cream is strawberry puree; the dish also contains eggs, sugar and butter. As you can see, the set of components is very simple, like the cooking process itself. Kurd is an excellent base for making ice cream; it is often served as a sauce for pancakes and cheese cakes.

To its taste, strawberry Kurd is similar to baby curd with strawberries, which is why kids love it so much. Many pastry chefs use this cream for making cakes and cupcakes; in this case, baked goods are more tasty, tender and aromatic. Today, Kurd is a fairly common sweet dish around the world, loved by both adults and children.

Until the strawberry season is over, you can't hesitate. This berry not only tastes good, but is also very healthy. You can cook many dishes from it, including. To do this, you do not need to use exotic ingredients, you just need to have berries, sugar, eggs and butter. This dish is similar to an ordinary custard, but it does not contain milk and flour.

Advantages

Unusual strawberry cream has a lot of positive qualities. It has a great taste and delicate texture. There is a subtle strawberry note in the sweet Kurd. The bright pink color of this dessert is also pleasing to the eye. Strawberry Kurdish, whose recipe is quite simple, belongs to one of the rare types of custards that can be served as an independent dish, filling them with beautiful bowls. In addition, Kurd is often used as an interlayer for biscuit cakes in the preparation of an English cake. This dessert can be served with toasts or pancakes, and they are also filled with shortcrust pastry baskets.

Cooking secrets

Simple strawberry Kurdish recipe

Ingredients: three hundred grams of fresh strawberries, one hundred grams of butter, one hundred and fifty grams of sugar, forty milligrams of lemon juice, five eggs.

Preparation

Frozen Strawberry Kurd

Ingredients: (about one hundred and eighty grams), two eggs, forty grams of sugar, fifty grams of butter.

Preparation

First you need to prepare all the necessary products. Strawberries are taken out of the freezer in advance and transferred to the lower shelf of the refrigerator so that it melts. When it thaws, they put it together with the juice in a blender and grind it into a puree. This will take about fifteen seconds. The berry mass is transferred to a bowl, put on fire and boiled for about a minute after boiling. Meanwhile, the eggs are washed and dried. One egg is divided into yolk and white, the second is left intact. The protein is set aside, it is not needed. Mashed potatoes are rubbed through a sieve, put back in the dishes, add eggs and beat thoroughly. Then add sugar, which must be turned into powder in advance, and butter. All this is put on fire and cooked for two minutes, stirring constantly. If desired, the finished product can be passed through a sieve again. Dessert is cooled and served. It will have a bright taste and delicate texture. The cream goes well with pancakes.

Strawberry Kurd for cupcakes

Most confectioners put the English Kurdish inside the cupcakes so that the latter acquire a brighter and richer taste.

Ingredients: three hundred grams of fresh strawberries, one hundred and fifty grams of white granulated sugar, five eggs, one hundred grams of butter, one lemon.

Preparation

Cake "Black Prince" with strawberry Kurd

Ingredients for the dough: four eggs, two glasses of sugar, two glasses of sour cream, three glasses of flour, six tablespoons of cocoa tablespoons, two tablespoons of teaspoons of soda.

Ingredients for the Kurdish: three hundred grams of strawberries, juice from one lemon, one hundred and forty grams of granulated sugar, six eggs, one hundred grams of butter.

Ingredients for the cream: two glasses of sour cream, one glass of granulated sugar, six tablespoons of cocoa, brandy.

Cooking cakes

Strawberry Kurdish (cake recipe)

The berries are mashed with a blender, lemon juice, melted butter in a water bath and eggs beaten with sugar are added. Cook the Kurd in a water bath until thickened, not forgetting to stir. The finished cream is cooled.

Beat the sour cream well with granulated sugar and cocoa, then add a few tablespoons of brandy.

Cake shaping

Finally ...

Strawberry Kurdish is a delicate cream that has a silky texture. In season it is prepared from fresh berries, and in winter - from frozen ones. You can add vanilla and cinnamon to the dessert. The base of the cream is strawberry puree; the dish also contains eggs, sugar and butter. As you can see, the set of components is very simple, like the cooking process itself. Kurd is an excellent base for making ice cream; it is often served as a sauce for pancakes and cheese cakes.

10 recipes for the most delicious Kurds Kurdish is a traditional English custard. It is used both as an independent dessert and as an addition to various culinary masterpieces. 1. Lemon Kurd Ingredients: zest of 1 lemon lemon juice - 115 g sugar - 75 g butter - 60 g yolks - 4 pcs. How to cook: Grate the zest from one lemon on a fine grater. It is not worth grinding too much, because in the future the cream needs to be filtered. Squeeze the juice of the lemons (115 g). To get more juice from citrus fruits, put them in the microwave for 15 seconds. Separate the yolks from the whites, we need 4 yolks. Collect sugar (75 g), butter (60 g), lemon juice, zest and yolks in a bowl or directly in a saucepan. Heat the mixture over medium heat in a saucepan, stirring constantly with a whisk. Gradually, it will become thick, large bubbles will appear (which will immediately burst). If you want a thicker cream, add 3 tbsp. corn starch at the beginning. Remove mixture from heat and strain through a medium sieve. It is important to get rid of the zest and egg lumps here. Pour the finished Kurd into jars, cover with a film (so that it touches the surface of the cream) and let cool, then put it in the refrigerator. It will acquire its correct texture overnight. 2. Basil Kurd Ingredients: fresh basil -1 bunch of eggs - 2 pcs. 1/2 lemon butter - 30 g sugar - 4 tbsp. l. How to cook: Take a large bunch of green basil with large leaves. We wash it, cut off the leaves and send 1/2 lemon juice to the blender. Grind thoroughly to the state of gruel. It turns out 70 ml of a fragrant thick liquid. If you get a little less, then you can bring to this volume by adding more lemon juice. Or leave it as it is, taking into account the proportions of cooking (for 30 ml of liquid: 50 g of sugar, 1 egg and 20 g of butter. Oils can be taken less or more, if desired). Rubbing lemon zest with 1/2 lemon (it is better to do this before squeezing the juice). Break eggs into a bowl and beat them with a fork. In a small saucepan, mix the sugar and lemon zest, thoroughly grind the mass with your hands so that the ingredients combine and the sugar absorbs all the essential oils of the zest. Add eggs and basil to the sugar mass, mix thoroughly and send over medium heat. Here, attention, you need to very carefully monitor the mixture, constantly stirring it with a wooden spoon, in order to avoid the coagulation of the eggs. The procedure is like cooking custard(in fact, this is it, only fragrant). You can play it safe and cook Kurd in a water bath, but the process will be longer. After boiling, cook the mixture over low heat until it thickens and acquires the consistency of sour cream. In general, the procedure should not take more than 5 minutes. Then we rub the resulting mass through a fine sieve in order to get a homogeneous creamy structure and get rid of particles of basil, zest and protein (which still curls up in some places, due to its heterogeneous structure) and at the same time cool a little. Then add butter at room temperature and beat the mixture with a fork. Cover the bowl with cling film and set to cool. That's it, a fragrant Kurd of stunning color is ready! It is better to store it in the refrigerator and not for long, but use it like a regular cream. 3. Strawberry Kurdish Ingredients: 300 g strawberries (fresh or frozen) 140 g sugar 6 pcs. eggs 1 lemon 100 g butter How to cook: Wash the strawberries and remove the sepals. You can also use frozen berries, then they must first be defrosted. Ultimately, you need to get 250 ml of strawberry and lemon juice. Squeeze juice from fresh berries and lemon (you can simply grind frozen ones in a blender). If you are using a juicer other than citrus fruits, you can make lemon juice in it by removing the skin from the lemon. Beat the eggs well with sugar to dissolve the sugar. Place the butter in a solid steamer bowl to melt. If you don't have a steamer, use a saucepan placed over another saucepan filled with boiling water. Combine beaten eggs with strawberry-lemon juice, stir and pour this mixture into butter. Cook, stirring occasionally, until the cream thickens. Transfer the finished cream to a clean container and cool well. 4. Coffee Kurd Ingredients: hot water - 320 ml. sugar - 220 g instant coffee (you can ground) - 4 tbsp. l. corn starch - 2 tbsp. l. egg - 4 pcs. How to cook: 220 g sugar, 2 tbsp. l. cornstarch and 4 tbsp. l. mix coffee in a saucepan. Add 320 ml hot water, stir. While actively stirring the mass with a whisk, add 4 eggs one at a time. Place the mixture in a water bath (the water in the lower saucepan should boil) and stirring often, cook a thick cream (thickness, approximately, like condensed milk). This will take about 15 minutes. Pour the cream into a jar, let it cool at room temperature and put it in the refrigerator. The output is about 0.5 liters. Store no more than 1 week in the refrigerator. 5. Lingonberry Kurd Ingredients: fresh lingonberry 300 g lemon juice 50 ml. sugar 150 g egg 6 pcs. butter 100 g How to cook: Defrost lingonberries. Rub through a sieve. Put on low heat, add lemon juice, dissolve a piece of butter. Beat eggs with sugar. Build a water bath and introduce the beaten eggs into berry mixture ... Cook over low heat, stirring until thick. Then cover with a film so that it touches the surface of the Kurd, cool. Arrange in jars and send to the refrigerator. 6. Barberry Kurd Ingredients: barberry - 200 g sugar - 100 g flour - 1.5 tbsp. spoons 2 yolks 70 g butter at room temperature How to cook: Grind the barberry in a blender, add 50 g of water, then rub through a sieve. Beat the yolks with sugar, add flour and beat for another half minute. Bring barberry juice to a boil and pour into the yolks in a thin stream. Stir the yolks all the time with a whisk so as not to curl. We put on a water bath, but all the time I continue to stir with a whisk. When the Kurd is brewed, remove from the fire. Let cool completely. Beat the butter with the kurd with a mixer .. 7. Cherry kurd Ingredients: cherry 350 g sugar 150 g large chicken eggs 3 pcs. cornstarch 1 tbsp butter 50 g How to cook: My cherries, remove the seeds. Puree the cherries with a blender. Mix the eggs with sugar and starch (we pick up a spoon with a slide!) In a saucepan with a thick bottom, add the cherry puree. Mix everything thoroughly with a whisk until smooth and put on a very slow heat. Cook, stirring constantly (!!!), until the Kurd thickens and begins to gurgle. Try it for sugar, it seems a little - you can add while the Kurd is boiling. Remove from heat, add oil, mix thoroughly and leave to cool in a cold water bath to room temperature. To prevent a film from forming on the surface, stir the Kurd from time to time. 8. Mandarin Kurd Ingredients: 1/2 lemons. butter 100 g sugar 150 g chicken eggs 3 pcs. tangerines 300 g How to cook: Peel the tangerines, divide into slices and free from the seeds. Wash the lemon well with hot water. Cut half the lemon into slices, freeing it from the seeds, do not remove the skin. Put prepared fruits in a blender bowl. Grind into gruel. Transfer the fruit gruel to a saucepan with a thin bottom. Add sugar and butter. Put on medium heat, stirring occasionally, until sugar and butter are completely dissolved. Remove from heat and let cool slightly. Beat eggs lightly until smooth. Pour eggs into the fruit mass in a thin stream, stirring constantly. Place on the stove and cook over medium heat for about 5 minutes until thickened. Disable. Rub through a sieve, discard the cake. Pour into jars. Put away in the cold. The Kurd will thicken overnight. 9. Apple-caramel Kurd Ingredients: sugar - 0.5 cups lemon juice - 50-70 ml. apple juice (freshly prepared fresh) - 200 ml. egg - 3 pcs. butter - 50-60 g How to cook: First, prepare Apple juice... I took the sour apples. If you don't have a juicer, you can twist the apples in a meat grinder or grind with a blender, then place the mass in cheesecloth or cloth and squeeze hard. Now we prepare the "dry" caramel, pour the sugar into a saucepan, put it on the fire and wait until it melts and acquires a caramel shade. Remove the caramel from the heat, add the butter and mix vigorously. If the caramel is taken in lumps, nothing - then everything will dissolve! Shake eggs slightly, add lemon and apple juice to them. If the apples are sweet, there is more lemon juice, if sour - less. Add a mixture of juice and eggs to the caramel, bring to a boil, reduce heat and cook over low heat until thickened. Then cool the cream and use it as you like. 10. Rhubarb Kurd Ingredients: For rhubarb jam: rhubarb stems 5 pcs. sugar 50 g water 6 tbsp. l. For Kurdish: jam 150 g egg yolks 1 pc. sugar 50 g butter 20 g How to cook: Cook rhubarb jam. To do this, finely chop the rhubarb. It is advisable to take red stalks to get a bright jam. Combine rhubarb, sugar and water in a saucepan. Cook for about 7-10 minutes, or until the rhubarb is tender. Use a blender to puree the jam. Let's measure out 150 g of jam. Let's make a rhubarb Kurd. Combine all the ingredients in a saucepan, except for the oil. Bring to a boil, stirring constantly. Put the Kurd in a water bath and beat until the mixture cools down to room temperature. Add butter in small pieces and beat until smooth.

Blueberry Kurd is an insanely colorful dessert sauce, similar in consistency to sour cream. It is created for a layer of various pastries, cakes, for serving with croissants or other pastries, but not as a full-fledged cream - for this it is thin.

Since blueberries are appreciated for their colorfulness, and not for their taste, adding lemon juice to the sauce is a must! It emphasizes the taste of the dessert, gives light dish sourness. If lemons are not available, you can use concentrated lemon juice or Orange juice... You can buy blueberries fresh or create a frozen berry sauce on our website.

Many culinary specialists add only yolks to the Kurd, but I also use proteins so that the good does not go to waste. If you do not want to add them, prepare another dish based on proteins or freeze them.

So, prepare necessary ingredients and let's start cooking!

Pour blueberries into a deep container and rinse in water, removing small unripe berries, leaves and other debris.

Pour the berries into a saucepan or cauldron, another container with a non-stick bottom. Add granulated sugar.

Squeeze fresh lemon juice, dilute the concentrated juice with water, or simply add a couple of pinches of citric acid to the container.

Place the container on the stove, bring its contents to a boil and simmer for about 2-3 minutes, until all the berries burst and release juice, and until the sugar intervenes and dissolves.

Thoroughly rub the resulting hot mass through a fine mesh strainer. Rinse the saucepan and pour the puréed mass into it.

Whisk in separate container chicken eggs so that the yolks are thoroughly mixed with the whites.

Pour into a bowl of puree and stir.

Place on stove with minimal heat and stir with a whisk until slightly thickened - too thick sauce will not!

Remove the container and run the contents through a sieve again if you've added proteins like I did. The mass of Kurds is already excellent - thick and glossy!

Put a piece of butter in it good quality, stir it thoroughly.

Cover the sauce in the container with cling film or a sachet end-to-end so that a film does not form, place in the refrigerator and let cool for about 30-40 minutes.

Put the finished blueberry curd in bowls or gravy boats, serve.

Enjoy it!