This pink raspberry curd will be your secret weapon for upgrading your desserts. I use this as a filling in my Raspberry and White Chocolate Tarts, cakes, cupcakes, macrons, eclairs, and so much more. It’s also great to mix into whipped cream, use as decoration on desserts, eating it on some toast or event straight out of the jar!
It’s a versatile component that is easy to make and it will give you that raspberry tartness and sweetness along with a well-balanced creamy texture.
INGREDIENTS:
- Juice of 1 Lemon
- 1 Egg, room temp
- 1 Egg Yolk, room temp
- 75g Caster Sugar
- 100-130g Raspberries (frozen or fresh)
- 50g Unsalted Butter
STEPS:
- In a bowl, combine egg, egg yolk, and sugar. Set aside
- Working with frozen and fresh raspberries will look a little different, go to step 3 for frozen go to step 4 for fresh.
- Frozen Raspberries: Add them to a saucepan with the lemon juice. Place it onto low heat and slowly cook it to soften the berries. Using a spatula, smoosh the berries to release as much of the juices as possible. Once all the berries are softened, set it aside to cool down
- Fresh Raspberries: The aim is to break apart the fruit and allow the juices to get released so you can either gently pulse the berries in a blender/food processor or muddle it in a bowl by hand. Add the lemon juice to the muddled raspberries and pour it into a saucepan
- Add the egg and sugar mixture to the raspberries and stir with a spatula to combine
- Transfer the saucepan onto the stove on low heat. Using the spatula, constantly stir. The mixture will start gloopy due to the eggs, but once the sugar starts to dissolve, it will become runnier. Keep stirring and the mixture will begin to thicken. Once it is thick enough to coat the spatula, remove it off the heat. You’ll know the curd is ready when you scrape the bottom of the bowl with a spatula and the curd will be thick enough to stay separated for a few seconds. You’ll be able to see the bottom of the pan then slowly it’ll flood back together and cover the bottom. It should be a thick liquid consistency
- Remove it from the heat and whisk in butter
- Pour it through a strainer. This will remove all of the seeds and ensure a smooth result
- Cover it with a piece of clingfilm. Press it right against the surface of the curd and place it into the fridge to chill completely
- Before using it, give it a whisk to loosen it up and enjoy!
MAKING OTHER FLAVORS:
If you are looking to make a different curd flavour, simply swap out the raspberries with your choice of fruit! Below are some examples that are incredible alternatives!
- Any Berry: Simply swap the raspberries with your preferred berry type (eg. strawberry, blackberry, blueberry…). Click here for the blackberry curd recipe!
- Lemon: Click here for the recipe!
