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Medtwinning on the Round Table

Raspberry Curd

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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.







We thank our online source:



http://fooddownunder.com







Want to get in touch? You can send me an e-mail to:

noemilusi@gmail.com

Our thanks to all the online sources used
which made information possible to be put online to create
a precious resource for students of all ages.
The site is to be used exclusively for didactic purposes