RASPBERRY CURD
Raspberries are sweet and flavorful berries that are perfect in the summertime. This recipe can also be made in the winter with frozen berries. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3/4 cup.
Number Of Ingredients 5
Steps:
- Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve. , In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes. , Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 18mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
EASY RASPBERRY CURD
With 5 ingredients, making raspberry curd is simple enough for a beginner.
Provided by thedailygourmet
Categories Desserts Fillings Fruit Fillings
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine raspberries and sugar in a high-powered blender (such as Vitamix®).
- Carefully crack eggs into a small glass bowl, making sure no pieces of shell fall into the bowl. Pour eggs into the blender with the raspberry mixture. Cover and blend on low Variable 1, quickly adjusting to Variable 10. Blend on high speed for 1 minute.
- Melt butter in a small saucepan over medium heat. Pour in raspberry mixture through a sieve. Add lemon juice. Cook and stir until curd thickens enough to coat the back of a spoon, about 5 minutes.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 30.2 g, Cholesterol 123.5 mg, Fat 14.2 g, Fiber 2.9 g, Protein 3.7 g, SaturatedFat 8.1 g, Sodium 116.7 mg, Sugar 27.2 g
RASPBERRY CURD
I guarantee that you'll be returning to the fridge throughout the day for a cheeky spoonful of this curd. Slather it on a slice of cake or gift a jar to a friend; either way, you'll be happy this recipe makes a little extra. When making curd, measure everything beforehand and have it at the ready. Using a double boiler is an insurance policy to prevent scrambling the eggs, and continual whisking is a must.
Provided by Odette Williams
Categories condiment
Time 20m
Yield Makes 2 1/4 cups; enough for 8 to 10 side servings
Number Of Ingredients 7
Steps:
- To set up the bottom of a double boiler, bring an inch of water to a gentle simmer on medium heat in a medium saucepan.
- Place the raspberries in a resealable plastic bag or small bowl and crush them.
- Whisk together the eggs, sugar, salt, and lemon zest in a medium metal or glass bowl. The bowl will be used as the top of the double boiler. Place the bowl on top of the simmering water. Make sure the bottom of the bowl doesn't touch the water. Continue whisking until the sugar has dissolved.
- Add the butter, a cube at a time, making sure that each piece melts before another is added. The mixture will begin to thicken like a custard.
- Finally, add the lemon juice and crushed raspberries and continue whisking until the curd thickens again. This process takes approximately 10 minutes or until a candy thermometer reads 165 degrees F.
- Strain the curd through a sieve. Cover the surface of the curd with a film of plastic wrap to stop a skin from forming. Store any extra curd in sealed sterilized jars. Keep in fridge.
RASPBERRY CURD
This delicious raspberry curd is quick and easy to make. Adjust the sweetness to your taste. Add more sugar if you like it sweet or less for a tarter taste. This curd is a great topping for cheesecakes or as a filling in cakes.
Provided by Yoly
Categories Desserts Fillings Fruit Fillings
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium-low heat.
- Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
- Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 16.1 g, Cholesterol 117.7 mg, Fat 8.1 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 69.1 mg, Sugar 13.9 g
LUSCIOUS RASPBERRY CURD
Make and share this Luscious Raspberry Curd recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat; add in the raspberries, egg yolks, sugar, and salt.
- Cook, mashing the berries and stirring frequently at first and then constantly at the end, until thickened-about 10 minutes.
- Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
- Cool to room temperature; the curd will continue to thicken as it cools.
- Stir in lemon juice, to taste.
- Refrigerate, covered, until ready to serve, or up to 1 month.
Nutrition Facts : Calories 1832.4, Fat 116.7, SaturatedFat 66.5, Cholesterol 1166.3, Sodium 58, Carbohydrate 191, Fiber 20.3, Sugar 164.3, Protein 18.2
LUSCIOUS LEMON & RASPBERRY SANDWICH
Lemon curd yogurt gives this gluten-free sponge cake a lovely light texture. It's filled with cream and berries and topped with a drizzle icing
Provided by Sara Buenfeld
Categories Dessert
Time 55m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. Beat 250ml of the yogurt with the oil and eggs. In a large bowl, mix the sugar, flour, polenta, xanthan gum and baking powder until well blended. Pour the yogurt into the flour mixture and stir well. Fold in half the raspberries, then divide the mixture equally between the tins. Level and bake for 25-30 mins until firm and cooked all the way through when an inserted skewer comes out clean. Cover with foil after 20 mins if the top is getting too brown. Cool in the tins.
- Whip the cream until just holding its shape, then stir in the remaining lemon yogurt, trying not to knock out any air. Use to sandwich cakes together, with the remaining raspberries scattered inside.
- Stir the icing sugar, lemon zest and juice together to make a runny icing. Drizzle over the cake and leave in a cool place to set before serving. Will keep in the fridge for 2 days, return to room temperature before serving.
Nutrition Facts : Calories 577 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
RASPBERRY CURD
This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool.
RASPBERRY CURD (FILLING)
Make and share this Raspberry Curd (Filling) recipe from Food.com.
Provided by Borealis Beegirl
Categories Dessert
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Puree the raspberries and put them through a fine strainer to remove the seeds. Measure to make 1 1/2 cup puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice if needed. Whisk the eggs and egg yolks just enough to mix them. Then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick- it should reach a temperature of 170°F Chill.
Nutrition Facts : Calories 615.8, Fat 33.3, SaturatedFat 17.6, Cholesterol 461.4, Sodium 242.8, Carbohydrate 73, Fiber 12, Sugar 58.6, Protein 11.2
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