Raspberry Curd for Santa Baby

‘Twas the night before Christmas and what should appear

But Raspberry Curd in a glass ever clear.

A quick pause for Santa all loaded with gear,

While a mouse in the corner did hear him recite

“Merry Christmas to all, and to all a Good Night!”

Snack for Santa

Just in time for Santa! A Raspberry Curd with perfumed brightness that will add a punch of color and flavor to any holiday table.  In lieu of fresh berries, we use individually quick frozen raspberries, easily accessible in the frozen food section of most grocery stores.

In about ten minutes, a luscious curd is created by suspending raspberry essence into an egg-based cream and gently cooked while butter is whisked in until thick and voluptuous. Cornstarch also ensures perky firmness for filling tarts and cakes.

Raspberry curd is the basis of many exquisite specialty desserts.  With little effort you will have a handcrafted gourmet accompaniment for anything chocolate, pound cake, fresh pears, ice cream, and other delights.  Fill individual shells, cookie squares, a chocolate tart crust, or layer a cake with the curd.  Create a fast parfait or mousse by folding the raspberry curd into sweetened whipped cream. Treat it as you would any exotic jam or jelly.

Raspberry Curd

This is a quick and easy curd if all ingredients are prepped and ready to go.  

2 ½ cups fresh or 12-oz frozen raspberries, thawed
1 Tbsp. cornstarch
4 eggs, room temperature
1 cup sugar
1 tsp. lemon zest, grated
½ c cold butter, cut in ½” cubes

  1. In a blender or food processor, puree the raspberries with cornstarch and press through a medium sieve into a 1-quart non-reactive saucepan. Cook over medium-high heat until the puree thickens, remove from heat.
  2. Rinse blender and pat dry; add the eggs, sugar and lemon zest; blend until light, about 1 minute.
  3. With motor running on low, slowly pour in 2/3 cup warm puree and blend to distribute evenly.
  4. Rinse the pan, pat dry, and pour in the egg-berry blend. Over medium to medium-high heat slowly whisk a piece of butter in at a time. Continue whisking and cooking until mixture approaches a boil; steam will begin to rise and the curd will thicken (about 8 minutes). Do not boil.
  5. Pour through a clean, dry sieve and cover the surface lightly with plastic wrap to avoid a film from forming. When cool store in refrigerator for two weeks. Yield: 2 cups.

 

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