Raspberry curd from Chez Panisse Desserts by Lindsey R. Shere and Lindsey Remolif Shere

  • store-cupboard ingredients
  • raspberries

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on July 01, 2014

    I just made a second batch of this curd this week and was once again disappointed that it would not thicken up properly even with additional cooking time. The flavor is terrific and I have been using it as a base layer in a mixed berry tart for guests with raspberries, blueberries and strawberries glazed with homemade raspberry jelly. My husband and guests have raved over the flavor but for both batches I was forced to add 1 to 1 1/2 tablespoons cornstarch mixed in a little water when I had passed the normal cook time and had reached the suggested temperature and still had runny curd. The cornstarch worked fine but I am going to research other cured recipes and see if this recipe needs to be adjusted.

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