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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
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Raspberries are such a sweet and flavorful berry that is perfect during the summer time. This recipe can also be made in the winter with frozen berries. Ingredients:
Directions:
1. Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds. In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir for 2 minutes. Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator. Use for the Chocolate Raspberry Torte recipe or spread on toast, muffins or biscuits. Yield: 3/4 cup. Editor's Note: To be used with Chocolate Raspberry Torte.(recipe also in Recipe Finder)
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