Side Pannel
Fresh Raspberry Curd
Fresh Raspberry Curd
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Fruit, Sauces
Ingredients List
- 1 c Raspberries
- 2 tb Lemon juice
- 1/2 c Butter or margarine
- 3 tb Sugar
- 4 lg Eggs
- Several drops of red food co
Directions
Recipe by: The Best of Sunset - Page 276 Preparation Time: 0:10 In a food
processor or blender, whirl raspberries with lemon juice until pureed. Pour
into a fine strainer set over a measuring cup. Stir with a spoon to force
pulp through strainer; discard seeds. You need 1/2 cup raspberry juice. In
a 2- to 3-quart pan, over medium heat, melt butter; add raspberry puree,
sugar, and eggs. Reduce heat to low and stir constantly with a flexible
spatula until sauce is thickened and smooth, about 10 minutes. for a deeper
hue, stir in food coloring, a few drops at a time, until mixture is the
shade desired. Let cool, then cover and refrigerate until thickened, about
1 hour (or for up to 1 week).
processor or blender, whirl raspberries with lemon juice until pureed. Pour
into a fine strainer set over a measuring cup. Stir with a spoon to force
pulp through strainer; discard seeds. You need 1/2 cup raspberry juice. In
a 2- to 3-quart pan, over medium heat, melt butter; add raspberry puree,
sugar, and eggs. Reduce heat to low and stir constantly with a flexible
spatula until sauce is thickened and smooth, about 10 minutes. for a deeper
hue, stir in food coloring, a few drops at a time, until mixture is the
shade desired. Let cool, then cover and refrigerate until thickened, about
1 hour (or for up to 1 week).
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