Zingy Raspberry Curd
I have to admit I hadn't personally made any types of 'curd' before, but I had often seen in restaurants lots of variants: lemon, raspberry, passion fruit... and I thought I'd test out some recipes and see what they're all like. I am a big fan of raspberries but I don't often cook with the, so I thought I'd take the opportunity. If you're using frozen berries, follow my recipe here as the steps are slighly different. This will make around 500g. As always, the PDF recipe with more photos can be downloaded at the bottom of the page.
Ingredients
300g (fresh/unfrozen) raspberries
4 UNWAXED lemons (juice + zest)
4 whole eggs
200g (white) granulated sugar
120g UNSALTED butter (cut into cubes!)
Set-up
Jars - mason jars are good but anything you can sterilize/or are oven safe
Cooking
One pot
Sieve
Bowl
Don’t forget to sterilize your jars
Either pop the jars (and lids) into a large pot of boiling water for 15m
Or pop them into the oven at ~115-120℃ for 15m
Let's cook!
First put the raspberries, sugar, and lemon (juice + zest) into your pot on a low-medium heat
Once the raspberries have started to burst and break down, turn the head down to low and add in your eggs – keep the mixture moving so the eggs don’t curdle
After 2-5 minutes the mixture should start thickening up
Once it the thickening has started and it is almost a custard-like texture, take off the heat, and add in the butter and keep whisking
Once you butter has mixed into your curd, get the bowl and the sieve, and pour the mixture into the sieve
Use either the whisk or a spoon to push as much of the curd through into the bowl
Once you’ve got most out, you’ll have a LOT of seeds and pips left over
Pour or spoon into your sterilized jars, let cool before putting into the fridge
RaspberryCurd
.pdf
Download PDF • 11.87MB