Blackberry Cream Filling
Serves: 1¼ cups
 
Ingredients
  • 3⁄4 cup heavy whipping cream
  • 1⁄3 cup granulated sugar
  • 2 large egg yolks, room temperature
  • 2 tablespoons cornstarch
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 cup seedless blackberry jam
Instructions
  1. In a medium saucepan, heat cream and sugar over medium heat, stirring constantly, just until bubbles form around edges of pan (do not boil). Remove from heat.
  2. In a medium bowl, whisk together egg yolks, cornstarch, and salt until combined. Whisking constantly, add half of hot cream mixture to egg mixture. Pour egg mixture into remaining hot cream mixture in pan. Cook, whisking constantly, until mixture thickens, is shiny, and pulls away from sides of pan, 3 to 5 minutes. Remove from heat, and strain mixture though a fine-mesh sieve into a heat- proof bowl. Fold in jam until evenly incorporated. Cover with plastic wrap, pressing wrap directly onto surface of filling. Refrigerate until cold and ready to use, up to 2 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/blackberry-cream-filled-red-hat-cookies/