Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cup Blackberries
- 1/4 cup Lemon Juice
- 1/4 cup Sugar
- 1 cup Unsalted Butter
- 3 x Egg Yolks
Directions
If the berries are not sweet enough
Puree the Blackberries, combine them with the lemon juice and sugar, if needed.
Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve.
Place the strained Blackberries in a blender or food processor.
Melt the butter in a saucepan until it is just bubbly.
With the machine running, slowly drizzle in the butter.
Return the mixture to a saucepan.
In a mixing bowl, beat the egg yolks.
Add 3 or 4 tablespoons of the Blackberry mixture to the egg yolks and blend well.
Pour the egg yolk and Blackberry mixture into the saucepan with the rest of the Blackberry mixture.
Over very low heat, stir until the mixture thickens, about 10 or 15 minutes.
Cool and refrigerate.
Category:Jordanian Recipes
Category:Jordanian Desserts