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Raspberry Curd
| Yield | |
|---|---|
| Source | Adapted from CDKitchen |
| Prep time | 30 minutes |
| Recipe Tags |
Description
I wasn't aware Raspberry curd existed until we were planning the piggy cakes. As it turns out, it's pretty tasty, and only slightly more work than your standard citrus curd. Like a citrus curd, this is a fruity, relatively thick spread made with butter, eggs, and fruit.
Ingredients
| 1 | c | raspberries (either fresh or frozen and thawed) |
| 2 | T | lemon juice (fresh is better) |
| 3 | eggs | |
| 2 | egg yolks | |
| 3 | T | sugar |
| 1⁄2 | c | butter (1 stick, cut into small pieces) |
| 1⁄2 | t | raspberry extract (optional) |
| 4 | dr | red food color (optional, not used in the Pig Cake) |
| lemon zest (from one lemon, finely grated) |
Instructions
As with the lime curd, a double-boiler or bowl/pot combination will keep your curd smoother, but feel free to use a heavy-bottomed pot. Here a fine mesh sieve is essential to remove all the raspberry seeds.
Grind berries and lemon juice in a food processor or blender (or use a hand blender). Strain through a fine mesh sieve, stirring often and scraping the bottom of the sieve with a spatula until you have 1/2 c seedless puree. If needed, use more raspberries (but a cup worked fine for me). Combine puree, sugar, eggs and egg yolks in top of double boiler (or bowl, or just the pot). Bring water to a simmer (or heat over low heat) and stir (again, a whisk is useful for the double boiler and essential for the direct heat) until curd thickens to a sour cream consistency. Remove from heat and add butter one piece at a time, stirring until each piece is melted before adding the next. Strain curd again through fine mesh sieve into your desired curd storage container, stirring and pressing on the curd to force it through. Stir in the lemon zest and extract/food coloring if using. Curd will thicken upon cooling. Use (see below), refrigerate for a week, or freeze for several weeks.
Use like you would any other fruit curd - it's a nice spread, cake filling (cake and curd must be completely cool) or tart filling. Raspberry curd is substantially sweeter and less intense than citrus curd, so I wouldn't say they're necessarily interchangeable. Chances are good you could swap out the raspberry with any other moderately tart fruit - I'm curious for mango curd next.
Notes
I may have to come back to this recipe. Upon cooking, the curd loses the vibrant red color of the crushed raspberries (it turns a still appetizing purplish color, so I didn't bother with the food coloring), and all of that egg/butter really dulls the flavor, too (hence the extract). I'd prefer to retain some of that fresh-fruit flavor. I might experiment with removing an egg or a yolk, and cutting the butter back by a few tablespoons. I also might try stirring in some additional fresh puree after cooking. I worry that that will make the curd separate, however. At any rate, it's a perfectly tasty substance, but less intensely raspberry than I was hoping for.
