Raspberry curd.

Now if you have your own raspberry then you will have this problem and that is most of the raspberry all ripen at the same time. This is not a problem as you can make jam with the ones you do not eat but how about trying something a little different. It does take a little time but is very different and afterward you can keen in in the fridge for about two week. Also use in cakes instead of jam or just on a piece of toast in the morning.

 
4 raspberry punnets
6 egg yolks  
3 eggs
115g/4oz sugar
150g/5½oz cold butter
1 gelatine leaf

First get you gelatine and soak it in some cold water so it goes nice and soft. Then in a blender or a food processor blend the raspberries to a puree. Once you have done that pass them through a fine sieve into a saucepan. Tap the sieve on the side and do not push the raspberry’s down as you will just block the sieve with the pips. Now heat the raspberry puree for 2 to 3 minutes so it reduced a little and then set to one side to cool down.

Now get a pan that you can fir a heatproof bowl over and start to simmer some water in it. Make sure that the water does not touch the bottom of the bowl. Now whisk the egg yolks, eggs and sugar together in the bowl over the water. Now add the raspberry puree and the gelatine and whisk that in to the mix.

Once everything is smooth and well mixed keep it over the water until you have a thick custard like consistency. Also you cannot go away and leave this just keep whisking all the time. Once you have got to this stage then you can start to add the butter a little at a time whisking it in to the custard. Once you have this fully emulsified then you are about done.

Let it cool a little then pour in to an airtight container or jar chill it down and the seal with a lid. And like I said keep this in the fridge and it will keep for about two weeks.