| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Raspberries |
| 1/4 |
c |
Lemon Juice |
| 1/4 |
c |
Sugar, * see note |
| 1 |
c |
Unsalted Butter |
| 3 |
|
Egg Yolks |
INSTRUCTIONS
* if the berries are not sweet enough
Puree the raspberries, combine them with the lemon juice and sugar, if
needed. Place in saucepan, simmer about 5 minutes, and strain through a
mesh sieve.
Place the strained raspberries in a blender or food processor. Melt the
butter in a saucepan until it is just bubbly. With the machine running,
slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing
bowl, beat the egg yolks. Add 3 or 4 tablespoons of the raspberry mixture
to the egg yolks and blend well. Pour the egg yolk and raspberry mixture
into the saucepan with the rest of the raspberry mixture. Over very low
heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and
refrigerate.
Raspberry curd will keep up to 10 days in the refrigerator. Makes about 1
pint.
FROM: A Cook's Tour of Sonoma by Michele Anna Jordan
Recipe by: msmith@oavax.csuchico.edu (Marg Smith) Posted to MC-Recipe
Digest V1 #586 by Nancy Berry <nlberry@prodigy.net> on Apr 24, 1997
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