Raspberry Grapefruit Curd Food

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.

GRAPEFRUIT CURD

Steps:

• Pour grapefruit juice into a small saucepan over medium-high heat and bring to a simmer. Simmer until juice is reduced to about 3/4 cup, 3 to 4 minutes. Transfer to a measuring cup to cool slightly; stir in grapefruit zest.
• Whisk sugar, egg yolks, and egg in a bowl until smooth. Whisk warm juice into egg mixture. Pour back into the saucepan and heat over medium heat, stirring constantly, until the mixture has thickened to the texture of warm pudding and is thick enough to coat your spoon, 8 to 10 minutes.
• Pour the curd through a mesh strainer into a clean bowl to remove zest and any bits of cooked egg. Add butter to the warm curd; stir until butter has melted and the curd is smooth. It will continue to thicken as it cools.

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.

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.