Bonjour tout le monde! I know it’s been a long while since I last posted. Life has been full of twists and turns as of late which doesn’t lend itself to a lot of time to blog post. I do, however, have 6 blog drafts just waiting for text to fill their space and to be shared with you.
Since I last saw all of you, I’ve celebrated a birthday, had tea and hosted tea several times, and started school. I’ve also concocted a new recipe for you to try! A while back a friend of mine tagged me in a Doves and Figs post about Bramble Tea jam. Thank you, Erica for the inspiration! As you know, I’m obsessed with Earl Grey and any things that can be made with it. I decided shipping one jar from my home state of Massachusetts was a bit too costly. The ideas swirled in my head on how I could commingle these two delicious items. I’m not much of a jam maker to be completely realistic, it had to be something else. I finally decided curd was the way to go. It would be rich and custard like and easily spreadable on scones and pancakes. I gave it a go and the first round the Earl Grey was a bit too breeze like in the final result. I also started with Taylor’s of Harrogate Earl Grey. It was far too mild in flavor for this recipe. I didn’t want an Earl Grey that danced across your tongue like a breeze and was gone. I wanted an Earl Grey that was just as ever present as the Blackberry. I finally decided on Fortnum & Mason’s Earl Grey (which is my absolute favorite, if you must know). After two test runs, I give you Blackberry Earl Grey Curd.
Blackberry Earl Grey Curd
- 6 Teaspoons Loose Earl Grey Tea Leaves (I used Fortnum & Mason)
- 1 cup of freshly boiled water
- 3 (5.6-6 ounce) packages of Fresh Blackberries washed and picked over
- 6 egg yolks
- 1 1/4 cup sugar
- 1 stick of butter (approximately 113 grams), cut into chunks
- 1 lemon’s worth of zest
- 1/2 teaspoon dried orange peel
First boil one cup of water and then steep it with 4 teaspoons of your Earl Grey of choice (reserving the 2 remaining teaspoons for later) for 5-6 minutes. Strain out the tea leaves and then combine it with your washed, dried, and picked over blackberries in a heavy bottom quart-sized sauce pan. Bring these two items to a boil and then reduce to a simmer (the simmer should only have a few bubbles rising to the surface). Use an immersion blender to whizz the two together making a nearly smooth liquid. Allow this to simmer for about an hour or two, stirring occasionally. It should equal 1 cup of liquid once it’s been reduced and strained. Once the tea steep and berries have reduced to approximately 1 cup of liquid press it through a fine mesh strainer. You want just the liquid for this recipe. You may let this cool overnight or just put it into another container and place that vessel into an ice bath (part water, part ice) until it’s chilled to room temperature. Mine was room temperature by the time I finished pressing it through the strainer. I was anxious for the final result!
For the next part you need a completely cooled tea berry steep liquid to proceed as to not curdle the egg.
Whilst your tea berry steep is cooling take the remaining 2 teaspoons of Earl Grey loose tea and 1/2 teaspoon of orange peel (this works best with the dried orange peel from a jar). Place it into your coffee or spice grinder and whiz it up until it’s almost a dust/powder with just a few small granules.
Chef’s note: If you use your coffee grinder for coffee and other spices, pop some uncooked rice into the basin and whiz, whiz, whiz. The oils from the other spices or coffee will be extracted into the rice. Think of the rice as a sponge. You can do this a couple of times until the grinder is clean.
Reserve this for after you’ve cooked and strained the curd.
In a small, heavy bottom pot over medium heat, whisk together the egg yolks and sugar.
Add the Tea Berry Steep liquid and switch to stirring with a wooden spoon, so as not to aerate the curd. Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil. Your curd is done when it has thickened and coats the back of the spoon. Drop in the butter and stir until melted. Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, to remove any bits of cooked egg. Whisk in the whizzed up Earl Grey, Orange Peel and freshly grated lemon zest.
Pour the curd (a single batch will make one pint of curd) into your prepared jars, leaving 1/2 inch of headspace. If you want to process them for shelf stability, process them in a boiling water canner for 20 minutes (start the time when the water returns to a boil). According to So Easy to Preserve, it is best to process only in half-pint jars or smaller, as they allow better heat infiltration.
This bright jewel toned curd can be put on anything from toast to pancakes to scones even filling for a dozen cupcakes. Keep in mind it does contain caffeine unless you choose a decaf tea leaf. The orange peel and lemon zest enhance the bergamot citrus flavor in the Earl Grey which brightens the overall flavor of the curd. If you try it, I’d love to hear what you thought. Don’t forget #aroundtheworldineightygreys if you post it on social media!
Thanks for reading and à bientôt!