Raspberry-Orange Curd
Serves: approximately 1¼ cup
 
Fresh raspberries, orange zest, and orange juice combine in this fruity spread that is a delightful complement to our Basil Scones.
Ingredients
  • 1 (6-ounce package) fresh raspberries
  • 1⁄2 cup granulated sugar, divided
  • 2 teaspoons lightly packed fresh orange zest, divided
  • 6 egg yolks, room temperature
  • 2 tablespoons fresh orange juice
  • 1⁄2 teaspoon fine sea salt
  • 8 tablespoons butter, cubed and softened
  • Red food coloring, optional
Instructions
  1. In a medium sauce pan, stir together raspberries, 1⁄4 cup sugar, and 1 teaspoon orange zest over medium-high heat. Bring to a boil and cook, stirring frequently, for 5 minutes. Reduce heat to medium and cook, stirring frequently and mashing berries, until slightly thickened. Push mixture through a fine-mesh sieve into a medium heatproof bowl, pressing through as many solids as possible; discard solids left in sieve.
  2. In another medium heatproof bowl, whisk together egg yolks, orange juice, salt, remaining 1⁄4 cup sugar, remaining 1 teaspoon orange zest, and raspberry mixture until well combined. Set bowl over a pot of simmering water on medium-low heat. (Make sure bottom of bowl is not touching water.) Cook, stirring constantly until mixture thickens and can coat the back of a spoon and until an instant- read thermometer registers 170° to 180°, 10 to 15 minutes.
  3. Press curd through another fine-mesh sieve into another medium heatproof bowl, discarding solids. Stir in butter, 1 to 2 cubes at a time, until each addition melts and is incorporated. Stir in enough red food coloring, if using, to achieve desired shade. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Refrigerate until cold and set, at least 2 hours.
Recipe by TeaTime Magazine at https://teatimemagazine.com/basil-scones/