Strawberries And Blueberries Verrine, Blackcurrant Curd

• Blackcurrant curd
• 4 yolks
• 50cl milk
• 60 g flour
• 4 tablespoons blackcurrant or other red fruits syrup or cream
• 70 g powder sugar
• blueberries and strawberries
• 150 g strawberries
• 150 g blueberries
• 2 tablespoons ice sugar
• 4 grounded cookies (I used speculoos, a Belgian cookie)

1. Heat 35 cl of milk to boil.
2. In a bowl, combine yolks and 70g sugar. Add the flour, whisk well, then add the 15 ml milk until you get a really smooth cream.
3. Pour the boiling milk: it should drizzle over the cream. Stir gently. Pour the mix into the pot.
4. Thicken over low heat, stirring constantly until it boils. Stir in 2 tablespoons creme de cassis (or black currant syrup, or red fruits syrup). Cool.
5. When the curd is warm, pour it into 4 glasses. When the cream reaches room temperature, cover the glasses with plastic film and refrigerate.
6. Wash blueberries and strawberries. Cut the strawberries into small cubes.
7. In a bowl, combine fruit with sugar and 2 tablespoons creme de cassis (or red fruit syrup). Place bowl in refrigerator.
8. When it's time to serve: add a layer of fruit in the glasses or glass jars containing the curl. Cover with a thin layer of speculoos (or cookie) powder. Serve immediately.

curd, yolks, milk, flour, other red fruits syrup, sugar, blueberries, strawberries, blueberries, sugar, grounded cookies

Taken from food52.com/recipes/10962-strawberries-and-blueberries-verrine-blackcurrant-curd (may not work)