Receta Recipe For Raspberry Curd
I think everyone has their own method of separating eggs and I most certainly can say that I have tried a few! I have an old fashioned egg separator that I got at a Tupperware party in my twenties. I am sure you all remember those? The one you place over a mug and crack the egg into? The white drips through the holes and you are left with the yolk in the separator. I don’t use that any more, and if I still have it, it will be in a box in storage. I have tried using an old water bottle to ‘slurp’ up the egg yolk, but that takes time. I saw a young child using a small dariole mould to hold the egg yolk on a plate, while tipping off the egg yolk. And Lorraine in her method for lemon curd suggests you strain the yolks through a fine sieve to get rid of the white. Well, I tried that and it did not work for me. Which is why I am sharing with you the way I separate eggs. I start with a bowl that is flat, and that I can get my hand into easily. I then have a mug for the egg whites, and a mixing bowl for the egg yolks. The reason I have these items assembled is usually I am separating eggs to make ice cream. If I were separating the eggs to make meringues, I would have the bowl for the whites, and the mug for the yolks. I crack my eggs against each other to make sure the crack is clean. This ensures that the yolk does not tear against the shell. You can also use a flat surface, or the back of a knife like Dave does. Open the egg into the bowl with the flat surface. Now use your fingers and scoop up the yolk. You might have to swirl it over your fingers a little bit to make sure all the white comes off the yolk. This is important, so use the shell to help you if you need to remove that sticky part of the albumen. Now, drop the yolk into its container, and pour the egg white into the mug or mixing bowl as need be. Now carry on, until you have all the eggs separated. This way your egg whites will never be contaminated if you break the yolk. I freeze my egg whites into a ziploc bag. An egg white weighs approximately 36 grams so if I need egg whites I defrost them in the fridge and weigh out what I need. For some reason, these aged egg whites whip up better than fresh ones. If I have egg yolks to spare and I am not baking something that needs an egg wash, I use the yolks to make mayonnaise. I made raspberry curd for my lamingtons and the left over curd I folded into an ice cream base for a curd ice cream.
- Raspberry Curd
- Raspberry Curd ALL RIGHTS RESERVED: Adapted from Not Quite Nigella
300g raspberries 5 egg yolks 140g sugar - I used fructose 125g butter, cubed zest of 2 limes 50mls lime juice, you might need to adjust slightly as you want a total of 250mls juice
Place the raspberries into a jug Using a stick blender purée until smooth Sieve into a jug to get the juice You are looking for 200mls, but don't worry if it is slightly more or less, just adjust the lime juice Place the yolks and sugar into a thick bottomed sauce pan Whisk until at the ribbon stage Place onto the stove at a low temperature setting and add the butter Allow the butter to melt before adding the raspberry juice, lime juice and zest Stir occasionally with a wooden spoon until the curd reaches 75° Celsius Remove from the heat and cover with a lid Leave to cool completely before placing into a sterilized glass jar
3.3.3077
Click on the links for conversions and notes.
What I blogged July 16:
Tandy
Top of Page
VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)
Like Loading...
Related
About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, three dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.