I am trying to get my food photography skills upgraded these days. I borrowed a piece of equipment from a good friend and really wanted to see how the color of the raspberries would come out with upgraded equipment. This recipe was created with just that purpose in mind.
Raspberries about 2 cups
Egg whole 1
Egg yolks 3
Lemon Juice 1/2 cup
Sugar 3/4 cup
Unsalted butter 4 Tbsp cut into small cubes
In a small saucepan combine Raspberries and lemon juice and cook on medium flame until liquid starts bubbling. For about 5 minutes or so. Pass this mixture through a strainer, pressing well with spoon to get the creamy mixture at the bottom end of the strainer. Keep aside.
Whisk Egg yolks and the egg first until combined. Then add sugar and whisk until mixture thick yellow color. Add this mixture to Raspberry mixture and whisk for another minute or so.
Place the sauce pan with Raspberry mixture over medium heat and cook while stirring/whisking constantly. Remove from pan when the mixture has thickened and can coat the back of the spoon. When off the heat, start adding one butter cube at a time while constantly whisking.
If you see any solidified parts of egg, strain this mixture again. I did not strain it again since I was going to use this curd to make Raspberry Lemon Bars. That recipe will be here soon.
I already made first batch of these bars but were finished before I could take the pictures so will have to make those again this time especially for you.