The raspberry curd is a cream that is both sweet and tangy, intense in fruit and full of freshness, combining simplicity with elegance. An easy recipe that can be prepared with very few ingredients in less than 15 minutes.
Its creamy texture, ideal for filling, and bright color make it an invaluable ally in cake design, making your creations even more gourmet. Whether it’s filling a layer cake, topping a pie or topping crepes, this curd brings an explosion of flavours to every bite.
An eggless raspberry curd, without gelatin or additives, made with homemade raspberry coulis, smooth and so delicious that it quickly disappears when eaten by the spoonful!
Table of Contents
What you’ll love about raspberry curd:
Quick and easy: It can be prepared very quickly and used immediately after cooling.
Texture: Creamy and velvety, it’s perfect for filling cakes, from cake designs to simple sponge cakes.
Flavors: The light acidity of raspberries, combined with their natural sweetness, brings an irresistible freshness to the palate. A perfect complement to any dessert.
No additives: A recipe that focuses on the purity and quality of the ingredients, with no artificial thickeners.
Vegan: An egg-free curd recipe that can also be prepared without adding butter.
Détails on ingredients:
Raspberry coulis: You can make raspberry curd with or without seeds. If you want a completely seedless curd, or just want to leave a few, allow for more raspberries than the final weight of the coulis, as the coulis will need to be strained.
You can choose between using a store-bought coulis, making your own with fresh raspberries, or using frozen ones; for the latter, let them thaw before blending.
You can also use previously prepared frozen coulis.
Sugar: if the coulis does not contain sugar, add as much as you like.
Lemon juice: preserves the intense color of raspberries.
Cornstarch: Used to thicken curd. It replaces the role of eggs.
Butter: Not essential, it adds creaminess, but the curd is very good without it.
Water: A little water to dilute the cornstarch before adding it to the hot coulis.
Preparation steps :
If you’re using pre-made coulis, proceed directly to step 3.
1. Blend the raspberries to a smooth purée, then strain through a fine sieve to remove the seeds.
2. I used frozen coulis that I had prepared beforehand.
3. Pour the coulis into a saucepan with the sugar and lemon juice. Mix well.
4. Mix the cornstarch with 2 tablespoons of water. Bring the saucepan to medium heat, and as soon as the coulis starts to heat up, pour in the diluted cornstarch while stirring.
5. Thicken the mixture like a custard. The curd gradually thickens and begins to boil.
6. Keep boiling until you obtain a thick consistency that coats the spoon well.
7. The curd will thicken further as it cools.
8. Remove from the heat and wait 1-2 minutes, stirring occasionally, then add the butter (if you wish to add it for extra creaminess).
9. Mix well until the butter is completely melted and incorporated into the curd.
10. Let cool slightly, stirring occasionally. Cover with cling film and refrigerate until ready to use. Wait at least 2 hours before using.
Tips of storage :
If you don’t intend to use the curd within 48 hours, pour it into a jar, preferably sterilized, and seal tightly. Keep refrigerated for 4-5 days.
The curd freezes well for up to 3 months. To use, take it out the day before and let it defrost in the fridge.
Other curd recipes
Easy Raspberry Curd recipe (Filling and garnish)
EQUIPEMENTS
INGREDIENTS
- 350 g seedless raspberry coulis (purée) (12.35 oz) (allow 400g / 14 oz) of fresh or frozen raspberries, which will be blended and strained).
- 75 g sugar (2.65 oz) +/_
- 18 g cornstarch (0.65 oz)
- 25 g butter (0.88 oz) optional
- 2 tablespoons water
- 1 tablespoon lemon juice (13 g / 0.46 oz )
PREPARATION
- If you’re using pre-made coulis, proceed directly to step 4.
- Blend the raspberries to a smooth purée, then strain through a fine sieve to remove the seeds.
- I used frozen coulis that I had prepared beforehand.
- Pour the coulis into a saucepan with the sugar and lemon juice. Mix well.
- Mix the cornstarch with 2 tablespoons of water. Bring the saucepan to medium heat, and as soon as the coulis starts to heat up, pour in the diluted cornstarch while stirring.
- Thicken the mixture like a custard. The curd gradually thickens and begins to boil.
- Keep boiling until you obtain a thick consistency that coats the spoon well.
- The curd will thicken further as it cools.
- Remove from the heat and wait 1-2 minutes, stirring occasionally, then add the butter (if you wish to add it for extra creaminess).
- Mix well until the butter is completely melted and incorporated into the curd.
- Let cool slightly, stirring occasionally. Cover with cling film and refrigerate until ready to use. Wait at least 2 hours before using.
Notes
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