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)
2 tablespoons of water
1 teaspoon of freshly grounded black pepper
1 pinch of salt
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