Easy Raspberry Curd recipe (Filling and garnish)
An easy raspberry curd recipe, perfect for filling layer cakes! An egg-free curd that comes together in less than 15 minutes with just 4 ingredients.
SERVING:1 small jar
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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
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.