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Medtwinning on the Round Table

Raspberry Curd

A short abstract on the project sent to Queen Rania
Schools involved
2006-2007 Schedule
Italian Cake Recipes
Slovenian Cake Recipes - 2007
Jordan Cake Recipes
Europe Day 2007 and Medtwinning Day 2007
2007 Class Exhibition - Virtual Gallery
2007-2008 Schedule
Forum among students and teachers
Culture boxes exchange - 2007/2008
2008 Class Exhibitions - Posters on partner countries
2008 Class Exhibition on Italian Culture box to Jordan Content
2008 Poster Exhibition on Proverbs in three languages


Ingredients for 4 people

12 cup Raspberries

1 cup Lemon Juice

1 cup Sugar,

4 cup Unsalted Butter

12 x Egg Yolks

Puree the raspberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes.

Place the raspberries in a blender. 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.

It makes about 1pint.

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