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Raspberry Curd
Tested by Imperial Sugar
Chef Eddy Recipe
Raspberry Curd
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This deliciously creamy homemade raspberry curd works well as a filling in eclairs or as a flavorful spread on countless breakfast items and breads.

Prep time
0:20
Plan for

Chill for 4 hours

Yield
1 1/4 cups
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Raspberry Curd
Extra Fine Granulated Sugar
Prep time :
0:20
Plan For

Chill for 4 hours

Yield :
1 1/4 cups

INGREDIENTS

DIRECTIONS

  1. Pour gelatin in a small container and add water; set aside.
  2. Puree raspberries in a blender. Strain to remove seeds and measure 1 cup. Use any remaining amount to flavor sparkling water, etc.
  3. Pour raspberry puree in a saucepan large enough to hold all ingredients. Add egg whites and sugar.
  4. Whisk raspberry mixture for 1 minute. Place over heat and whisk vigorously to 180°F or until mixture develops bubbles on side of pan.
  5. Remove from heat and add gelatin mixture. Whisk to combine.
  6. Allow to cool to 120°F (warm shower water). Add butter and stir using a spatula.
  7. Pour in a dish and place in the refrigerator. After 4 hours or overnight stir the mixture vigorously until it becomes smooth and creamy.
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