Fresh raspberry curd
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raspberries |
| 2 | tablespoons | Lemon juice |
| ½ | cup | Butter or margarine |
| 3 | tablespoons | Sugar |
| 4 | larges | Eggs |
| Several drops of red food co | ||
| 1 | hour (or for up to 1 week). | |
Directions
Recipe by: The Best of Sunset - Page 276 Preparation Time: 0:10 In a food processor or blender, whirl raspberries with lemon juice until pureed. Pour into a fine strainer set over a measuring cup. Stir with a spoon to force pulp through strainer; discard seeds. You need ½ cup raspberry juice. In a 2- to 3-quart pan, over medium heat, melt butter; add raspberry puree, sugar, and eggs. Reduce heat to low and stir constantly with a flexible spatula until sauce is thickened and smooth, about 10 minutes. for a deeper hue, stir in food coloring, a few drops at a time, until mixture is the shade desired. Let cool, then cover and refrigerate until thickened, about Posted to TNT - Prodigy's Recipe Exchange Newsletter by Veronica Betancourt <VBETANCOUR@...> on Jul 25, 1997