Raspberry curd | Delicious raspberry cream | How to use frozen raspberries

Raspberry curd Ingredients:
• Raspberry puree - 120g. (fresh or frozen raspberries for puree)
• Corn starch - 2 tsp.
• Sugar - 160g.
• Yolks - 6 pcs.
• Eggs - 2 pcs.
• White chocolate - 100g.
• Butter - 260g. (softened)
Equipment for making raspberry curd:
• Bowl
• Blender
• Shoulder
• Pastry bag
• Cutting board
• Silicone molds
• Freezer
• Microwave
• Knife
• Glass or bowl
Preparation of raspberry curd:
Making raspberry puree. Defrost raspberries, interrupt with a blender and grind through a sieve.
Add 2 tsp to the saucepan. cornstarch and 160g. sugar, mix with a whisk. We add 120g. prepared raspberry puree, mix, put on medium heat and heat until sugar dissolves. (This is a lukewarm 50-60° mixture. You can test it by holding the mixture on your fingers.)
Remove from heat and beat the warm mixture a little with a mixer, gradually add the yolks and eggs, mixing well.
Place over medium heat, stirring constantly with a whisk. At the same time, the mass is more and more compacted. For even greater density and crunch, if desired, add 100g. white chocolate and stir until completely dissolved.
Since the yolks eat up the crimson color, I add a water-based color. Allow to cool slightly and add softened butter, beat with a mixer until smooth.
Transfer the finished raspberry curd to a bowl, cover with cling film to the touch and put in the refrigerator.
#raspberrycurd #cremforcake #katekuhnya

[@alexandraam4468]

A eto po moyemu ne kurd a nastayashiy vkusniy nachinochniy krem 😋

[@filmsliker8786]

Спасибо за рецепт ☺️

[@katekuhnya]

😊

[@122021]

Спасибо за рецепт)