Easy Raspberry Curd

Von Bigger Bolder Baking · 30 Min.

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Zubereitung

1. Blend the raspberries and lemon juice until smooth. Pass the puree through a sieve into a medium saucepan.
2. Place the saucepan over medium heat and add ½ cup (4 oz/115 g) of sugar. Whisk occasionally to help it dissolve.
3. In a heatproof bowl, whisk the remaining ⅓ cup (2½ oz/71 g) of sugar, the whole egg, the egg yolks and the cornstarch until well combined.
4. When the puree starts to simmer, remove it from the heat and slowly pour it into the egg mixture while whisking vigorously.
5. Return everything to the saucepan over low heat and whisk constantly until the curd thickens, about 3 minutes. Immediately strain to remove solids, then whisk in the butter until incorporated.
6. Press plastic wrap directly onto the surface and let cool to room temperature, then refrigerate.
7. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Zusammengefasst aus dem Video von Bigger Bolder Baking. Schau es dir für die Details an.

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