Raspberry Curd
A delicious smooth, thick fruit curd flavoured with raspberries.
Equipment
- 1 Small saucepan
- 1 Small sieve
- 1 Whisk
- 1 Small Bowl
- 1 Fork
- 1 medium jar
Ingredients
- 300 grams raspberries fresh or frozen
- 150 grams caster sugar
- 30 grams cornflour
- 70 grams water
- 50 grams egg yolk about 3 medium eggs
- 20 grams butter
Instructions
- To begin, make a raspberry puree by mashing the raspberries with a fork in a bowl. Press the mashed raspberries through a sieve into a saucean to make a smooth puree with no seeds.
- Sterilise your jar by cleaning it thoroughly, and then filling up with boiling water. Leave the lid soaking in boiling water too while you make the curd. Alternatively, you can place the clean jar upside down into a hot oven while you make the curd.
- Add the sugar to the saucepan along with the raspberry puree and place on a medium heat until hot.
- In a small bowl, add the cornflour and water. Using the fork, mix together until no lumps remain.
- Add to the saucepan and continue cooking for 4-5 minutes until very thick. Continue whisking while cooking. Test the curd by tasting after 4-5 minutes. Once the chalky taste of cornflour is gone and the curd has thickened significantly, take it off the heat.
- Add in the egg yolks and whisk briskly until combined.
- Add in the butter and continue whisking until the butter has completely melted and combined fully.
- Pour the water out of your jar, if using water to sterilise. Add the curd directly into the jar once cooked. Place the lid tightly onto the jar and leave to cool upside down to help seal.
- Once cool, use within 5 days of opening. Unopened jars can keep for up to 3 months.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.