Raspberry and Black Pepper Curd

Parmesan, goat cheese and spinach flans recipe

A friend of mine recently gave me a fabulous book on how to make all kind of spreads. This particular raspberry and black pepper curd recipe picked my curiosity… Raspberry and black pepper, really?!

Well, let me tell you these two perfectly match! Used in the right proportions, black pepper amazingly enhance raspberry’s taste. And if you’re not convinced, you can just skip the pepper part and enjoy a delicious raspberry curd ;)

You can spread it on bread or sweet buns, mix it with plain yogurt, use as a pastry case and so many more. Amongst other pastries, I used it to make individual fig tartes tatin that came out wonderful. Unfortunately they were all gone before I could take pictures!

This recipe is a perfect basis for tons of desserts. Stay tuned; I’ll definitely post a bunch of recipes using this raspberry curd.

Here is a link to the original book “Pâtes à tartiner” by Rachel Khoo on Amazon.

Raspberry and black pepper curd recipe

Preparation time: 10 minutes – Cooking time: 20 minutes

Ingredients (for about 1 lb / 450 g)

0.6 lb (300 g) of fresh or frozen raspberries
0.4 lb (200 g) of sugar
3,5 oz (100 g) of butter (at room temperature)
3 eggs
2 tablespoons of water
1 teaspoon of freshly grounded black pepper
1 pinch of salt

Instructions

Hint: In order to easily sterilize the jars you’ll be using, just put them in a cold oven, set heat to 350°F (180°C – Th 6). Once temperature has reached, leave the jars for 20 minutes in the oven. Let them cool down, you’re done! Ready to be filled.

1/ Heat a medium pan over low heat, add raspberries, water, sugar, eggs, ground black pepper and salt. Stir with a wooden spoon.

2/ Dice butter into small pieces.

3/ When raspberries begin to break and mixture is starting to bubble, add butter and stir until it has melt.

4/ Increase heat and keep stirring the curd mixture until it thickens. (Your raspberry curd should coat the wooden spoon, not staying liquid)

5/ Rub immediately through a sieve (prefer a plastic one, a metallic one would spoil fruit flavor), and pour into an airtight container or a sterilized pot.

You can keep it for 3 weeks in the fridge.

Have fun making more recipes with this raspberry and black pepper curd :D

19 thoughts on “Raspberry and Black Pepper Curd

  1. 11/02/2010 at 1:07 AM

    Mmmmmmm, that sounds so good! ~LeslieMichele

  2. 11/04/2010 at 10:22 AM

    I once had a rasberry and black pepper sorbet and it was amazing..

  3. 11/04/2010 at 10:52 AM

    This actually looks and sounds fabulous! I am imagining all of the sweet and savory things that could be paired with this! Love the color, too.

  4. 11/04/2010 at 6:19 PM

    Flavors sound wonderful. Thank you for the great combination and something new to try.

  5. 11/04/2010 at 8:28 PM

    Stunning curd! Very original, congratulations on top 9!
    Giorgia

  6. 11/05/2010 at 6:15 PM

    I love this experimental combo of opposite flavours!! It surely looks interresting, amazing & lovely appetizing too!

    Yummie food! Great as food gifts too!

  7. 11/16/2010 at 2:24 AM

    Oh this looks so delicious. I went and bought all the ingredients this morning and I will be sure to write back if I can make it as good as yours. I just love the idea of spreading it on bread.

  8. 11/19/2010 at 9:36 AM

    how interesting.Wouldnt have thought black pepper could enhance the flavors of raspberry.I would love to try this soon.Thanks for sharing how you made this.

  9. 11/20/2010 at 4:14 PM

    wow this is cool, would be nice with a cheese plate

  10. 01/24/2011 at 7:29 PM

    I like this weblog so much, saved to bookmarks .

  11. 03/16/2011 at 8:26 AM

    never thought of this, this is terrific to try

  12. 05/23/2011 at 6:22 PM

    This takes me back with my daddy on a Saturday morning. Thank you for the walk through memory lane.

  13. Carolina de Witte
    05/24/2011 at 7:06 PM

    I just found this website today, and am sad that it is now defunct. What happened? I was so loving it. Of course I will read all of the old entries, but it is sad that it is gone or not being kept current. It is one of the nicest food blogs I’ve seen.

  14. 07/09/2011 at 12:38 PM

    @Carolina Definitely agree with you! My professional life has been overwhelming these past months… But I’m definitely not abandoning this blog! I’m still cooking and shooting, more recipes are coming soon :)

  15. 08/24/2011 at 5:41 AM

    Wow, looks really delicious. Thank you for recipe. I will try this ASAP. by the way, I love raspberry.

  16. 01/24/2012 at 4:24 PM

    You have to cook this recipe!

  17. 12/09/2012 at 8:07 AM

    TY for blogging this, it had been quite handy and heelpd a ton… Great theme, did you are making it by yourself? Looks superb! Facinating post to confirm this awesome blog. Never write any replies but now i simply didn’t resist ..

  18. 02/17/2014 at 5:06 PM

    amazing and divine dessert, i drool only when i look at the pic, delicioussssss :D
    Aurica Last post…Potato saladMy Profile

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