Raspberry Curd
🍳 Cook: 1 min
Ingredients
| 12 ounces | 340 g | fresh raspberries |
| 1 cup | 240 ml | sugar |
| 2 tablespoons | 30 ml | fresh lemon juice |
| 2 | egg yolks | |
| 2 tablespoons | 30 ml | butter |
Instructions
- Add raspberries, sugar, and lemon juice to pressure cooking pot; stir to combine.
- Lock the lid in place and select High Pressure and 1 minute cook time. When the beep sounds turn off the pressure cooker and use a natural pressure release for 5 minutes. After 5 minutes, release any remaining pressure with a quick pressure release.
- Use a food mill or fine mesh strainer to puree the raspberries and remove the seeds.
- In a small bowl, whisk egg yolks. Gradually whisk the hot raspberry puree into the beaten egg yolks. Add the mixture to the pressure cooking pot.
- Bring to a boil using the saute function, stirring constantly. Turn off the pressure cooker. Stir in butter. Put in a storage container and cool to room temperature. Refrigerate until ready to serve.