Thursday, July 5, 2012

Raspberry Curd

  • 2 oz raspberries
  • 1/4 C + 1 Tbsp sugar
  • 1 large egg yolk
  • 2 Tbsp butter
  • 1 Tbsp lime juice
  • tiny pinch salt
1.  Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick. Strain; refrigerate until cold and thick.

Robyn's notes: lemon juice is also ok, I had half a lime needing to be used.  I served this over my Cold-Oven Quarter Pound Cakes and used it for an additional topping with Blueberry Upside-Down Cakes.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

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