Holler Curd

For the elderberry curd, first wash and pluck the elderberries – nothing green should be in the pot. Then add the tablespoon of sugar, mix everything and let it stand for a few hours.

When enough liquid has formed, cover the pot, bring the mixture to a boil, simmer uncovered for about 5 minutes and then strain. (Holler berries must be cooked for at least five minutes to be digestible!)

Beat yolks with sugar until light in color. Slowly warm the elderberry juice, remaining sugar, and fluffed yolks in a bowl in a bain-marie, stirring constantly (preferably with a whisk).

When the mixture has warmed up nicely, slowly add the cold butter and stir until a creamy mixture is formed. Pour the finished curd into small jars (be sure to boil them first, including the lids, and dry them very well!).

The curd can be kept in the refrigerator for a few days.

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