How To Make Raspberry Curd Food

MANGO CURD

Steps:

• Whisk the mango pulp, sugar, lemon juice, cornstarch and salt in a medium saucepan. Whisk in the egg yolks.
• Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 5 to 7 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
• Choose your fruit and mix up the ultimate spread.

RASPBERRY CURD

Steps:

• Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve. , In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes. , Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.

LUSCIOUS RASPBERRY CURD

Steps:

• Melt butter in a saucepan over medium heat; add in the raspberries, egg yolks, sugar, and salt.
• Cook, mashing the berries and stirring frequently at first and then constantly at the end, until thickened-about 10 minutes.
• Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
• Cool to room temperature; the curd will continue to thicken as it cools.
• Stir in lemon juice, to taste.
• Refrigerate, covered, until ready to serve, or up to 1 month.

GENOISE WITH RASPBERRY CURD FILLING

Steps:

• Make the cakes: Preheat oven to 350 degrees. Butter two 8-by-2-inch round baking pans; line bottoms with parchment paper rounds. Butter parchment; dust pans with flour, tapping out excess.
• In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a large bowl, leaving behind any burned sediment; stir in vanilla and keep warm (110 to 120 degrees). Wipe out saucepan.
• Fill the same saucepan with a few inches of water and bring to a simmer. Lightly whisk together eggs and superfine sugar in a heatproof standing mixer bowl. Set bowl over (not in) simmering water, and whisk until superfine sugar dissolves and mixture is lukewarm to the touch.
• Attach bowl to standing mixer fitted with the whisk attachment and whisk on high speed until light, airy, and quadruple in volume, at least 5 minutes. Whisk 1 cup egg mixture into warm butter mixture.
• Sift together flour and cornstarch. Gently and quickly fold half the flour mixture into remaining egg mixture until combined, then repeat with remaining flour mixture. Gently fold in butter mixture, then divide between prepared baking pans.
• Transfer pans to oven and bake until golden brown and edges begin to pull away from the sides, about 25 minutes. (Avoid opening oven door during baking, as cakes are fragile and may collapse.) Remove cakes from oven and unmold immediately onto a wire rack to cool completely.
• Make the raspberry curd filling: In a small food processor, puree raspberries until smooth.
• Whisk together granulated sugar and cornstarch in a medium saucepan. Whisk in zest and egg yolks, then whisk in lemon juice and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, small bubbles form around the edge of the pan, and mixture is thick enough to coat the back of a spoon and becomes clear, about 5 minutes.
• Remove pan from heat. Whisk in raspberry puree. Strain mixture through a fine mesh sieve into a glass bowl. Press plastic wrap directly onto surface of curd and refrigerate until cool, about 30 minutes.
• Assemble the cake: Using a serrated knife, halve each cooled cake horizontally to form 2 layers. Place 1 layer on a cake turntable or serving platter; spread a scant 1/2 cup curd on top. Set another cake layer on top, and repeat process with remaining curd and cake layers. Refrigerate until firm, about 30 minutes.
• Make the whipped cream: Whisk cream and confectioners' sugar to soft peaks. Spread entire cake with whipped cream, smoothing the top and sides. Top with raspberries, if desired.

BERRY CURD

Steps:

• Place strawberries and raspberries in a blender; cover and process until almost smooth. Press through a fine-mesh strainer into a bowl; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds. , In a small heavy saucepan, mix sugar and cornstarch. Whisk in egg yolks and berry puree until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately; stir in vanilla., Transfer to a bowl; cool. Press plastic wrap onto surface of curd; refrigerate until cold. Serve or transfer to covered jars and refrigerate up to 2 weeks.

BAKED RASPBERRY & LEMON CHEESECAKE

Steps:

• Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
• In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.

RASPBERRY CURD

Steps:

• To set up the bottom of a double boiler, bring an inch of water to a gentle simmer on medium heat in a medium saucepan.
• Place the raspberries in a resealable plastic bag or small bowl and crush them.
• Whisk together the eggs, sugar, salt, and lemon zest in a medium metal or glass bowl. The bowl will be used as the top of the double boiler. Place the bowl on top of the simmering water. Make sure the bottom of the bowl doesn't touch the water. Continue whisking until the sugar has dissolved.
• Add the butter, a cube at a time, making sure that each piece melts before another is added. The mixture will begin to thicken like a custard.
• Finally, add the lemon juice and crushed raspberries and continue whisking until the curd thickens again. This process takes approximately 10 minutes or until a candy thermometer reads 165 degrees F.
• Strain the curd through a sieve. Cover the surface of the curd with a film of plastic wrap to stop a skin from forming. Store any extra curd in sealed sterilized jars. Keep in fridge.

EASY RASPBERRY CURD

Steps:

• Combine raspberries and sugar in a high-powered blender (such as Vitamix®).
• Carefully crack eggs into a small glass bowl, making sure no pieces of shell fall into the bowl. Pour eggs into the blender with the raspberry mixture. Cover and blend on low Variable 1, quickly adjusting to Variable 10. Blend on high speed for 1 minute.
• Melt butter in a small saucepan over medium heat. Pour in raspberry mixture through a sieve. Add lemon juice. Cook and stir until curd thickens enough to coat the back of a spoon, about 5 minutes.

RASPBERRY CURD

Steps:

• In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
• Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
• Remove pan from heat while continuing to whisk. In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool.

RASPBERRY CURD

Steps:

• Melt butter in a saucepan over medium-low heat.
• Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
• Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.

HOW TO MAKE RASPBERRY CURD

Steps:

• Place the raspberries, 1/4 cup of sugar, 1/4 teaspoon of salt, and 2 tablespoons of water in a 3-quart non-reactive saucepan. Cook the raspberries over medium heat until they start to break down. Use a potato masker to completely break down the berries Strain the berries through a fine-mesh strainer to remove the seeds. You should have 1 cup of puree. Allow the raspberries to cool to room temperature. Add the lemon juice and remaining 1/4 cup of sugar and taste the mixture. If it is still a little tart add additional sugar 1 tablespoon at a time until desired sweetness is reached.
• Place the raspberry puree back in the 3-quart saucepan. Rinse and dry the bowl and place it next to the stove with a medium-coarse strainer Add the whole eggs and egg yolks to the raspberry-lemon mixture and whisk to combine.
• Cook the curd over medium-low heat, stirring constantly with silicone spatula or metal whisk, until the mixture is thickened and registers 180 degrees in multiple spots, 5 to 7 minutes.
• Off heat, whisk in the butter one tablespoon at a time until incorporated. Strain curd through the medium-coarse strainer into the bowl. Press a piece of plastic wrap directly onto surface of the curd and refrigerate for at least 3 hours to chill and thicken it. (Curd can be refrigerated for up to 7 days.)

RASPBERRY CURD (FILLING)

Steps:

• Puree the raspberries and put them through a fine strainer to remove the seeds. Measure to make 1 1/2 cup puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice if needed. Whisk the eggs and egg yolks just enough to mix them. Then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick- it should reach a temperature of 170°F Chill.

RASPBERRY COULIS

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

RASPBERRY CURD

Steps:

• 1. If using frozen raspberries, measure them while still frozen, then let them thaw to room temperature.
• 2. Put the berries in a pot over low heat and cook for 5 to 1o minutes, stirring until they release their juice. Press the simmering fruit against the side of the pot with the back of a wooden spoon to release even more juice.
• 3. Pour the raspberry juice and pulp into a sieve. When using a sieve rub the juice and as much of the pulp through as you can, using the back of a wooden spoon (WHAT YOU DON'T WANT TO RUN THROUGH IS THE SEEDS) Fine if not 100% of the pulp makes it through the sieve.
• 4. Transfer the juice and whatever pulp to the top part of a double-boiler or to a bowl large enough to be set over a pot that contains an inch or two of simmering water (You want the same amount of water in the double-boiler if using one
• 5. Add the other ingredients and stir constantly until the curd starts to thicken and can coat the back of a wooden spoon. This will take 20 to 30 minutes.
• 6. TIP;( The stirring constantly is important ), if you don't you will end up with small pieces of cooked egg in your raspberry curd. Also if you have never made fruit curds before it helps to know that the curd wont thicken to a soft pudding consistency you want while it's still warm
• 7. Spoon the curd into small clean jars. Unsealed fruit curd will only keep in the refrigerator for 1-2 weeks. For longer storage process 1/2 pint jars if raspberry curd in a boiling water bath for 15 minutes.
• 8. Raspberry curd can also be frozen for up to a year.