The curds I have made so far are lemon and kumquat curds, and today I decided to use my tried and true lemon curd recipe to make a raspberry curd.
And.... it turned out deliciously! The raspberry curd still had the delightful tang my lemon curd recipe has, but it was balanced by a delicious fresh raspberry flavor (though I do have to admit, I used frozen raspberries). Also, the color of the raspberry curd was beautiful - an all natural deep raspberry color.
So
what can you use raspberry curd for? To start off, I created these
Raspberry Tartlets - almond pastry crust, raspberry curd, vanilla bean
whipped custard, fresh raspberry and topped with a dusting of powdered
sugar. These perfect little one-biters were amazing and oh-so-beautiful.
Next, I had some leftover biscuits and created a Raspberry Curd Shortcake.
Then,
I wondered how the raspberry curd would taste on vanilla ice cream? No
pictures (I forgot), but it was delicious - a perfect combination of
sweet and tangy.
Next,
hmmm... what else? I toasted an english muffin for breakfast one
morning and used the raspberry curd instead of jelly. It was very
tasty.
Another simple idea I had was to add raspberry curd to a classic dish of raspberries and cream (I love raspberries and cream). It was awesomely flavorful and fresh.
Other
ideas I had (but haven't tried yet) would be to use the raspberry curd
for filling in a cake, as a filling in a "raspberry meringue pie"
instead of a lemon meringue, or to use the curd to fill a cake roll.
Or, you could just grab the jar from the fridge and eat it with a spoon -
speaking from experience, that works pretty well too.
How will you serve your raspberry curd?
Raspberry Curd
- 1 1/2 cups frozen raspberries, thawed
- 1 cup sugar
- 1/4 cup freshly squeezed lemon juice
- 2 eggs
- 4 egg yolks
- pinch salt
- 4 tablespoons butter
In a medium, heavy bottomed saucepan, place raspberries, sugar, lemon juice, eggs, egg yolks and salt. Cook over medium heat until filling thickens slightly but is pourable, about 8-10 minutes. Remove from heat and stir in butter. Strain filling through a fine mesh strainer into a bowl. Discard seeds and other impurities. Press plastic wrap directly on the surface of the raspberry curd, this will prevent a skin from forming and will make the curd creamier. Cover and refrigerate until completely cooled. Use as desired.
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