Raspberry Curd
YIELD: 2 cups
PREP TIME: 5 minutes
COOK TIME: 5-10 minutes
TOTAL TIME: 15-20 minutes
A lovely red curd that's slightly tangy - perfect for spreading on scones or toast!
Ingredients:
12 ounces frozen raspberries, completely thawed
1/2 cup (1 stick) butter
3/4 evaporated cane juice (or granulated sugar)
2 tablespoons freshly squeezed grapefruit juice (or lemon juice)
6 large egg yolks
pinch of salt
1/2 cup (1 stick) butter
3/4 evaporated cane juice (or granulated sugar)
2 tablespoons freshly squeezed grapefruit juice (or lemon juice)
6 large egg yolks
pinch of salt
Directions:
Have ready a fine-mesh sieve placed over a heat-proof bowl.
In a medium, heavy bottomed saucepan, melt the butter over medium heat. Add the berries and any juices, sugar, grapefruit juice, egg yolks and salt.
Cook over medium, stirring frequently and mashing the berries, until thickened, about 5-10 minutes. Strain through the prepared sieve, mashing the berries with a spoon. Discard the seeds and other solids.
Give the curd in the bowl a stir, let cool slightly and press plastic wrap onto the surface. Cover and refrigerate until completely cooled.
Recipe from Cheese and Chocolate
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