Organic Raspberry Curd

I came across raspberry butter on Pinterest whilst pinning preserves ideas.  I love lemon butter and raspberries (which we have plenty of) and decided to give it a go.  I also had some serious enthusiasm and offer of help from the Big Bowerbird.  There are a lot of different techniques for making raspberry curd, after some deliberation we decided to use a fairly involved one.  Not so simple, but very tasty.


http://bigfatbaker.com/blog/organic-recipes/how-to-make-organic-raspberry-curd/


Here is our own take on the recipe

1. Mash 580gm of raspberries (what we picked yesterday - they're starting to wane)
2. Pass berries through metal sieve to remove seeds (some recipes don't do this)
3. Cream 1and 1/4 cups castor sugar with 170gm butter in large glass bowl
4. Gradually add 8 egg yolks to mixer and combine
5. Add pinch of salt then gradually add raspberry juice until well combined.  Our mix looked split but this doesn't matter.
6. Transfer bowl to sit on a saucepan of water. Cook on low.  Butter will melt then mixture will gradually thicken.  This process took around 30mins, we were whisking to keep mixture combined. I used my mostly neglected kitchen thermometer and brought the mix to 80 degrees Celsius.
7. Take off heat and whisk whilst cooling
8. Place in sterilised jars
9. Will keep for 1-2 weeks or you can freeze

  

I liked the pre mixing in this recipe which meant there was little chance of getting curdled egg in the curd.


We added 3 whole eggs, and a dash of cream to the remaining egg whites and had a tasty dish of scrambled eggs with smoked salmon and chives for dinner.


The raspberry curd is silken and has an intense raspberry flavour, my eldest said it looks like a strawberry milkshake.  She was an amazing helper through the process, stirring, pulping and sterilising. Middle one was also a great helper playing a lengthy game of hide and seek with the little Bowerbird to keep her out of our hair.  They were all busting to lick the bowl. I think the curd is screaming pancakes, or a wonderful filling for a macaroon or sponge with cream.

A Happy New Year to you all.  

I hope you have a beautiful evening with family and friends.