Homemade fruit curd is a delight and this one is no exception. Once you've made a batch, spread it on bread or toast. And once you've done that you can use the rest to bake some raspberry and rose curd cupcakes.
Petals from one deep scented rose(or 6 drops rose extract)
150ggolden granulated or caster sugar
1organic lemon
2large eggs(I used duck eggs)
60gunsalted butter
Instructions
Mash the raspberries and rose petals as thoroughly as possible. A stick or jug blender is the best way to do this.
200 g raspberries, Petals from one deep scented rose
Pass the purée through a sieve to remove any seeds.
Place the sieved purée in a bowl and suspend over a pan of simmering water.
Add the sugar, grate in the zest of an organic lemon and squeeze in the juice.
150 g golden granulated or caster sugar, 1 organic lemon
Stir until the sugar has dissolved, then whisk in the eggs.
2 large eggs
Stir over the heat for about twenty minutes or until the mixture is thick enough to coat the back of a spoon.
Take the bowl off the heat, add the butter and stir until melted and thoroughly combined.
60 g unsalted butter
Pour into two clean sterilised jars. Seal, allow to cool then store in the fridge for up to a month.
Notes
Once opened, eat within three days.Of course you don't have to add rose to make a perfectly delicious raspberry curd. Just leave it out. Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.