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Raspberry Curd ~ Not ready for "Just Recipes" yet!
January 5, 2010
4:05 pm
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BuckeyeGirl
N.E. Ohio
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I found this searching around, and I think it's from a New Zealand source… Well, I think I can figure things out, I have a scale that will measure grams just fine and I think the caster sugar is our 'powdered sugar' and that they mean it to be 125g as well, since the equal parts butter and sugar sounds about right….

I thought I'd post it outside of the Just Recipes thread, but I thought I'd post it here in case anyone had comments about it.  It sounded quite interesting when I saw it and there's been some interest in Lemon Curd lately, so here ya go!

Raspberry Curd

300g fresh or frozen raspberries
125 caster sugar
125g unsalted butter
2 eggs
2 egg yolks
lemon juice, to taste

Mash the raspberries with a fork and push through the sieve into a heatproof bowl. Add the sugar and butter and place over a pan of simmering water. Stir frequently until the butter is melted and the sugar has dissolved. Beat the eggs and yolks together until well combined and strain through the sieve. Continue to cook until the mixture is thicken and coats the back of the spoon. Add a little lemon juice to taste, then remove from the oven. Cool completely before covering with plastic wrap, then chill until needed.

Located in N.E. Ohio

January 5, 2010
5:00 pm
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Pete
WV
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Am thinking that for this recipe the castor suger needs to be our super fine sugar instead of powdered sugar.  The cornstarch, or whatever they add, to keep powdered sugar from clumping probably could adversely impact the recipe.

Anulos qui animum ostendunt omnes gestemus!

January 5, 2010
7:02 pm
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CindyP
Hart, MI
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It is superfine sugar………you can make your own my putting through the food processor, blender or something for about 15-20 seconds.

About 2 cups raspberries

2/3 cup superfine sugar

1/2 cup butter

A great conversion chart…….. because things weigh differently to convert to our measurements, you actually choose the ingredient you're converting

http://www.convert-me.com/en/convert/cooking

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 5, 2010
7:12 pm
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BuckeyeGirl
N.E. Ohio
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Good points all around!  Thank you both very much! Yes

Located in N.E. Ohio

January 5, 2010
9:08 pm
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wvhomecanner
North Central WV
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Oh raspberries ….. yummo!

If common sense were truly common, wouldn't there be more evidence of it?

January 6, 2010
6:33 am
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CindyP
Hart, MI
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ok, I actually just read the directions thoroughly…………… so this goes in the oven over simmering water?  it says to take out of oven.  or do you think this is another term crossed in countries?

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 6, 2010
6:44 am
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BuckeyeGirl
N.E. Ohio
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hehe, yeah, it didn't make sense to me either.  I saw raspberry curd, and thought “Oh Yummo” too.  It's just nowhere near ready for prime time which is why it's here and not in Just Recipes yet!

Located in N.E. Ohio

January 6, 2010
6:47 am
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CindyP
Hart, MI
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“Oh, Yummo” is right!!!!  My thought would be to use double boiler like the lemon one…………  I've never had a curd, but they sound yummy…….and I have raspberries in the freezer.

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 6, 2010
7:58 am
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BuckeyeGirl
N.E. Ohio
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Curds are great!  I've only had lemon curd, but this one caught my eye.  Good lemon curd has an intense flavour, a concentrated lemon drop flavour… not a jelly, not a custard, less firm than lemon meringue filling, more firm than a jelly would be. 

A friend makes great curds and uses it for the filling in between a four layer white cake, YUM! It's good on toast, dolloped on top of pound cake, and anywhere an intense burst of flavor would be a hit.

Located in N.E. Ohio

January 6, 2010
8:59 am
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Pete
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Actually, as written, your raspberry curd describes using a double boiler.  Just change the word “oven” to “heat” and it should read just fine.  (Or “borrow” the process instructions from the UGA recipe.  Pink Pig )

Anulos qui animum ostendunt omnes gestemus!

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