Egg Recipe

This vibrant raspberry curd offers a perfect balance of tart fruit and rich, silky creaminess. By gently cooking frozen raspberries with caster sugar and enriching the mixture with egg yolks and thickened cream, you create a dessert that is both elegant and comforting. The texture is smooth and luxurious, while the flavor bursts with the natural acidity of raspberries cut through by sweet, dairy richness. It is an excellent choice for a light afternoon treat, a topping for pancakes, or a standalone spoonable dessert. Simple to prepare with pantry staples, this recipe transforms basic ingredients into a sophisticated dish that feels homemade and indulgent.

Cooking Method: Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 131.2

Dietary: Gluten-free, Vegetarian

Description

This vibrant raspberry curd offers a perfect balance of tart fruit and rich, silky creaminess. By gently cooking frozen raspberries with caster sugar and enriching the mixture with egg yolks and thickened cream, you create a dessert that is both elegant and comforting. The texture is smooth and luxurious, while the flavor bursts with the natural acidity of raspberries cut through by sweet, dairy richness. It is an excellent choice for a light afternoon treat, a topping for pancakes, or a standalone spoonable dessert. Simple to prepare with pantry staples, this recipe transforms basic ingredients into a sophisticated dish that feels homemade and indulgent.

Ingredients

64 Recipes+ JANUARY 2016
g frozen raspberries,
1 cups Caster sugar
2 Eggs
4 Egg yolks
ml thickened cream

Directions

1
Place the frozen raspberries and caster sugar in a medium saucepan over medium-low heat.
2
Cook gently, stirring frequently, until the berries have broken down and released their juices, creating a thick syrup, about 10 minutes.
3
In a separate bowl, whisk together the whole eggs and egg yolks until smooth and slightly pale.
4
Gradually pour the warm raspberry mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
5
Pour the combined mixture back into the saucepan and return to low heat.
6
Stir continuously with a wooden spoon or silicone spatula until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes.
7
Remove from heat and immediately stir in the thickened cream until fully incorporated and glossy.
8
Strain the curd through a fine-mesh sieve into a clean bowl to remove any seeds or lumps for a silky texture.
9
Press plastic wrap directly onto the surface of the curd to prevent a skin from forming.
10
Refrigerate for at least 2 hours before serving chilled.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 131.2kcal

% Daily Value *
Total Fat 5.4g9%
Saturated Fat 3.0g15%
Cholesterol 44.2mg15%
Sodium 13.0mg1%
Total Carbohydrate 20.5g7%
Dietary Fiber 0.0g0%
Sugars 20.5g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: raspberry, curd, dessert, eggs, cream, sweet, fruit, easy, homemade, smooth, rich, tart, snack, treat, summer, pastry, filling, breakfast, brunch

Read it online: https://www.chefs-mate.com/recipe/egg-recipe-372/