This is not a “set” curd like you may expect with a lemon curd, rather it is like a thick sauce that can be spread on a plate with a slice of cake, drizzled over lusciously whipped cream adorning a pavlova, stirred through Greek yoghurt or cream (or simply served on top of them), used as a berry sauce with breakfast cereals (I use it on my oats), or served parfait style as suggested with these mini meringues (see here).
There are recipes “out there” that make a thicker style curd using cornflour, but that is not what I was aiming for here … hopefully you will like this version as much as we do.
I have made this recipe using frozen raspberries as I found I got a better result with them rather than using fresh raspberries … haven’t quite worked out why that is, but that is what I recommend.
The curd will keep for at least a week in the fridge, and is very easy to put together.
- 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
- Place butter, raspberries and sugar into TM bowl and chop 6 seconds / speed 6
- Scrape around bowl and repeat 6 seconds / speed 6
- Add egg yolks and lemon juice and cook 12 minutes / 80 / speed 4
- Scrape around bowl, then cook a further 2 minutes / 90 / speed 4
- While the curd is cooking, prepare a container for the curd and place a metal strainer over it
- 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
- Place a piece of Glad Wrap directly on top of the curd and leave on the bench to cool for an hour
- 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)
- When ready to use, stir mixture and serve as desired
- Keeps for a week in the fridge
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