Raspberry Curd Recipe

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Ingredients:

Serving

Directions:

Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds. In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir for 2 minutes. Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator. Use for the Chocolate Raspberry Torte recipe or spread on toast, muffins or biscuits. Yield: 3/4 cup. Editor's Note: To be used with Chocolate Raspberry Torte.(recipe also in Recipe Finder)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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