Raspberry Curd

Jordanian Raspberry Curd Recipe - Sweet and Tangy Delight

Region / culture: Jordan | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Raspberry curd is a delicious and versatile spread that can be used in a variety of ways, from topping desserts to filling pastries. Made with fresh raspberries, lemon juice, sugar, butter, and egg yolks, this curd has a bright and tangy flavor that is sure to please your taste buds.

History

Curd recipes have been around for centuries, with variations made using different fruits such as lemons, oranges, and berries. Raspberry curd is a modern twist on this classic recipe, adding a unique and vibrant flavor to the traditional spread.

Ingredients

3 cups of raspberries
0.25 cup of lemon juice
0.25 cup of sugar
1 cup of unsalted butter
3 egg yolks

How to prepare

If the berries are not sweet enough, puree the raspberries, combine them with the lemon juice and sugar, if needed.
Place the raspberry mixture in a saucepan and simmer for about 5 minutes, then strain it through a mesh sieve.
Transfer the strained raspberries to a blender or food processor.
Melt the butter in a saucepan until it starts to bubble.
While the machine is running, slowly drizzle in the melted butter.
Return the mixture to the saucepan.
In a mixing bowl, beat the egg yolks.
Add 3 or 4 tbsp of the raspberry mixture to the beaten egg yolks and blend well.
Pour the egg yolk and raspberry mixture into the saucepan with the remaining raspberry mixture.
Over very low heat, stir the mixture continuously until it thickens, which should take about 10 or 15 minutes.
Allow the mixture to cool, then refrigerate it.

Variations

Try using different berries such as strawberries or blackberries for a unique twist on this recipe.

Cooking Tips & Tricks

Make sure to strain the raspberry mixture to remove any seeds or pulp for a smooth and creamy texture.

- Be sure to continuously stir the mixture over low heat to prevent the eggs from curdling.

- Refrigerate the curd after cooking to allow it to thicken and set properly.

Serving Suggestions

Serve raspberry curd on scones, toast, or as a filling for cakes and pastries.

Cooking Techniques

Be sure to cook the curd over low heat and stir continuously to prevent curdling.

Ingredient Substitutions

You can use margarine instead of butter for a dairy-free version of this recipe.

Make Ahead Tips

Raspberry curd can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve raspberry curd in a decorative jar or bowl for a beautiful presentation.

Pairing Recommendations

Pair raspberry curd with scones, muffins, or pancakes for a delicious breakfast or brunch treat.

Storage and Reheating Instructions

Store raspberry curd in an airtight container in the refrigerator. To reheat, gently warm the curd in a saucepan over low heat.

Nutrition Information

Calories per serving

Each serving of raspberry curd contains approximately 200 calories.

Carbohydrates

Each serving of raspberry curd contains approximately 10 grams of carbohydrates.

Fats

Each serving of raspberry curd contains approximately 15 grams of fats.

Proteins

Each serving of raspberry curd contains approximately 2 grams of proteins.

Vitamins and minerals

Raspberry curd is a good source of Vitamin C, providing a boost to your immune system.

Alergens

Raspberry curd contains eggs and dairy, so it may not be suitable for those with allergies to these ingredients.

Summary

Raspberry curd is a delicious and indulgent treat that is best enjoyed in moderation due to its high fat and calorie content.

Summary

Raspberry curd is a delightful and versatile spread that is easy to make and full of flavor. Whether you enjoy it on toast, pastries, or desserts, this curd is sure to become a favorite in your kitchen.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, just like today, when I stumbled upon the most delectable Raspberry Curd recipe. The sun was shining, the birds were chirping, and the air was filled with the sweet scent of raspberries. I was visiting my dear friend Martha, who was known for her incredible baking skills. As soon as I walked into her kitchen, I could tell that she had something special in store for us.

Martha greeted me with a warm smile and a twinkle in her eye. "I have a new recipe I want to try out today," she said excitedly. "It's a Raspberry Curd that I learned from my grandmother. Would you like to help me make it?"

I was intrigued. I had never heard of Raspberry Curd before, but I was always eager to learn new recipes. Martha handed me a bowl of fresh raspberries and a whisk, and we got to work. The process was simple but precise – we had to cook the raspberries down with sugar and butter until they were soft and juicy, then strain out the seeds and mix in eggs and lemon juice to create a smooth, velvety curd.

As the curd bubbled away on the stove, Martha regaled me with stories of her grandmother and the many delicious recipes she had passed down through the generations. She spoke of long days spent in the kitchen, mixing and stirring and tasting, until every dish was just right. I could see the love and passion in Martha's eyes as she spoke, and I knew that this Raspberry Curd recipe was something truly special.

Finally, after what felt like hours of anticipation, the curd was ready. Martha poured it into a jar and let it cool before offering me a taste. The first spoonful was pure bliss – the tartness of the raspberries balanced perfectly with the sweetness of the sugar, and the silky texture melted in my mouth. I was hooked.

From that day on, Raspberry Curd became a staple in my kitchen. I made it for special occasions and holidays, always thinking of Martha and her grandmother as I stirred the pot. Over the years, I tweaked the recipe to make it my own, adding a touch of vanilla here, a sprinkle of cinnamon there. Each batch was a labor of love, a tribute to the women who had inspired me to cook with passion and creativity.

One summer, I entered my Raspberry Curd in a local baking competition. I was nervous, knowing that I was up against some of the best bakers in town. But as the judges sampled my creation, their faces lit up with delight. They praised the bold raspberry flavor, the smooth texture, the perfect balance of sweetness and tartness. In the end, I took home the grand prize – a blue ribbon and a year's supply of raspberries.

As I look back on that moment now, I can't help but smile. That Raspberry Curd recipe not only brought me recognition and accolades, but it also connected me to a long line of women who had a passion for cooking and a talent for creating delicious dishes. I am forever grateful to Martha for sharing her grandmother's recipe with me, and to my own grandmother for instilling in me a love of food and family.

And so, as I sit here in my kitchen, stirring a fresh batch of Raspberry Curd, I can't help but feel a sense of contentment and joy. The memories of that warm summer day with Martha, the taste of that first spoonful of curd, the thrill of winning the baking competition – they all come flooding back to me, filling me with gratitude and inspiration. I may have learned this recipe from others, but now it is truly my own, a part of me that I will pass down to future generations.

And so, I will continue to cook and bake and create, drawing on the lessons and traditions of those who came before me. For in every dish I make, there is a story to be told, a memory to be cherished, a legacy to be honored. And in every bite of Raspberry Curd, there is a taste of love and history, a reminder of the connections that bind us all together.