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Raspberry Curd #1

Raspberry Curd #1 recipe image
This vibrant raspberry curd offers a perfect balance of bright acidity and rich sweetness. Made with fresh raspberries, lemon juice, and egg yolks, it creates a luxurious texture that is both glossy and thick. The addition of butter gives it a decadent mouthfeel, making it ideal for filling tarts, layering in scones, or serving alongside yogurt. Its intense flavor profile shines best when paired with creamy elements or delicate pastry. This versatile condiment elevates simple desserts into something special, offering a homemade touch that store-bought jams simply cannot replicate. Perfect for brunch spreads or elegant dinner party desserts.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 491.5
Dietary: Gluten-free, Vegetarian
Description
This vibrant raspberry curd offers a perfect balance of bright acidity and rich sweetness. Made with fresh raspberries, lemon juice, and egg yolks, it creates a luxurious texture that is both glossy and thick. The addition of butter gives it a decadent mouthfeel, making it ideal for filling tarts, layering in scones, or serving alongside yogurt. Its intense flavor profile shines best when paired with creamy elements or delicate pastry. This versatile condiment elevates simple desserts into something special, offering a homemade touch that store-bought jams simply cannot replicate. Perfect for brunch spreads or elegant dinner party desserts.
Ingredients
  • 3 cup Raspberries
  • 1/4 cup Lemon Juice
  • 1/4 cup Sugar
  • 1 cup Unsalted Butter
  • 3 Egg Yolks
Directions
  1. 1
    Puree the raspberries in a blender or food processor until smooth.
  2. 2
    Strain the puree through a fine-mesh sieve to remove seeds, pressing with a spoon to extract all juice.
  3. 3
    Combine the strained raspberry juice, lemon juice, and sugar in a medium saucepan.
  4. 4
    Simmer the mixture over medium heat, stirring occasionally, until the sugar is completely dissolved, about 5 minutes.
  5. 5
    Remove the saucepan from heat and let the mixture cool slightly.
  6. 6
    In a small bowl, whisk the egg yolks until smooth.
  7. 7
    Slowly temper the eggs by whisking in 3 or 4 tablespoons of the warm raspberry mixture, one tablespoon at a time.
  8. 8
    Pour the egg mixture back into the saucepan with the remaining raspberry mixture, whisking constantly.
  9. 9
    Return the saucepan to very low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon, about 10 to 15 minutes.
  10. 10
    Remove from heat. Cut the butter into small cubes and whisk it into the curd until completely melted and incorporated.
  11. 11
    Strain the curd through a fine-mesh sieve into a clean bowl or jar to ensure a silky texture.
  12. 12
    Press plastic wrap directly onto the surface of the curd to prevent a skin from forming.
  13. 13
    Refrigerate until cool and set, at least 2 hours, before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 491.5kcal
% Daily Value *
Total Fat 48.6g75%
Saturated Fat 30.6g153%
Cholesterol 129.0mg43%
Sodium 1.5mg1%
Total Carbohydrate 16.1g6%
Dietary Fiber 0.0g0%
Sugars 15.4g
Protein 0.6g2%

* 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, filling, preserves, berry, lemon, butter, eggs, tart, pastry, sweet, homemade, condiment, fruit, breakfast, brunch, confection, spread
Read it online: https://www.chefs-mate.com/recipe/raspberry-curd-1/