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Gina @ The Passionate Pantry

Raspberry Curd

[cap id="attachment_5809" align="aligncenter" width="300"]Once curd has been stored in the fridge it is ready to serve as desired[/cap]
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Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Ingredients Method

Ingredients
  

  • 400 g frozen raspberries
  • 160 g butter
  • 150 g golden caster sugar or plain caster sugar
  • 150 g light muscovado sugar or brown sugar

  • 4 egg yolks freeze egg whites for another use
  • 40 g lemon juice

Method
 

  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