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Raspberry and Rose Curd
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.
Dips, Spreads & Sauces, Jams, Chutneys etc
fruit curd, raspberries, rose
Choclette @ Tin and Thyme
Petals from one deep scented rose
(or 6 drops rose extract)
golden granulated or caster sugar
(I used duck eggs)
Mash the raspberries and rose petals as thoroughly as possible. A stick or jug blender is the best way to do this.
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.
Stir until the sugar has dissolved, then whisk in the 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.
Pour into two clean
. Seal, allow to cool then store in the fridge for up to a month.
Once opened, eat within three days.
calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.
Recipe from Choclette @Tin and Thyme