Raspberry Curd
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Cook time: 
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Serves: Approx 800g
 

Once curd has been stored in the fridge it is ready to serve as desired

Ingredients
  • 400g frozen raspberries
  • 160g butter
  • 150g golden caster sugar, or plain caster sugar
  • 150g light muscovado sugar, or brown sugar
  • 4 egg yolks (freeze egg whites for another use)
  • 40g lemon juice
Instructions
  1. Place butter, raspberries and sugar into TM bowl and chop 6 seconds / speed 6
  2. Scrape around bowl and repeat 6 seconds / speed 6
  3. Add egg yolks and lemon juice and cook 12 minutes / 80 / speed 4
  4. Scrape around bowl, then cook a further 2 minutes / 90 / speed 4
  5. While the curd is cooking, prepare a container for the curd and place a metal strainer over it
  6. When the curd is cooked, pour it through the metal strainer into your container … press against the seeds to extract as much liquid as possible … discard seeds
  7. Place a piece of Glad Wrap directly on top of the curd and leave on the bench to cool for an hour
  8. Leaving the plastic wrap in place, cover the container and place into the fridge to cool completely (leaving the wrap in place stops any condensation getting into the curd)
  9. When ready to use, stir mixture and serve as desired
  10. Keeps for a week in the fridge
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/raspberry-curd/