I don’t blame anyone who is craving this. Rasp. Berry. Curd. Fruity, fresh, not too sweet, silky soft consistence… ahhh. I made it during summer holiday for a good lot of cupcakes, which I prepared with two friends of mine. (Post will follow.)

Although I had not made or tasted any kind oft curd before, it worked very well and tasted great. By now, I have only used frozen raspberries, as the fresh ones in the supermarked looked too artificial to me and… strange somehow :P.

All you need for this is – beside the ingredients – some time to let the curd cool down before it is ready for eating.

This is where I found the original recipe: http://javacupcake.com/2012/07/raspberry-curd/

Raspberry Curd

(makes about 2 – 3 cups)

125 g (1 stick) unsalted butter
2 ½ cus fresh or frozen raspberries
6 medium egg yolks
170g (¾ cup) sugar
1 pinch salt
2 tbsp lemon juice (fresh)

Melt the butter in a medium-sized pan over low to medium heat. Prepare the egg yolks and lightly beat them with a fork.
Add the sugar, berries, egg and salt.

Stir until the berries have broken down. Let the mixture simmer for about 10 minutes. Stir from time to time.

Add the lemon juice.
Press the mass through a coarse strainer over a bowl. Use the back of a spoon to rub the mixture through the strainer. Try to press out as much of the liquid as possible.
Transfer the curd into jars and let it cool for at least 2 hours.

Keep in the fridge until used.

Tastes good in yoghurt, as spread or as a cupcake filling (recipe is following soon).