Raspberry Curd features the best of the season and is a great way use fresh raspberry juice.
As mentioned in the Raspberry Jelly post, 2020 was an incredible growing season in the Nutmeg Disrupted gardens. This is the first property I have lived on that has raspberry canes. It has been a wonderful experience learning about the berry.
If you grow raspberries or have considered it, do check out the post on How To Grow Raspberries, it is a crop worth investing in!
Like many on the prairies raspberries are a flavour that I grew up with and brings back a flood of memories.
This beautiful Raspberry Curd uses up the leftover juice from the stunning raspberry jelly we made earlier. Curds are perfect to use in tarts, as a filling in cakes and is perfect even enjoyed by the spoon!
- ⅔ of a cup of raspberry juice
- ⅔ of a cup of sugar
- 4 eggs
- 4 ounces /8 tablespoons of butter - cubed
- Whisk the juice, sugar and eggs until combined.
- Cook over low medium low heat stirring constantly.
- Cook until it reaches a temperature of 170 degrees.
- Remove from heat and stir in the cubed butter until melted and smooth.
- Cover and cool in the fridge.
I used part of the batch as a filling in a cake. The remaining juice was blended into a buttercream icing.
If you are using the curd as a filling in a cake be sure to create a dam of icing around the perimeter of each layer. This makes a barrier to prevent the curd from seeping out from between the layers.
I have been a fan of curds and have tried a few different fruits with quite beautiful results. By far raspberry curd has quickly become a personal favourite! I have a small collection of curds in the preserving section of the site.
I encourage you to try it with fruits that you love, I think you will find success with most any flavour.