Dessert
Raspberry curd pots
The same method as lemon curd with the fruit doing the acid instead, which needs a squeeze of lemon anyway — raspberries alone are not sharp enough to set a curd or to stop it tasting flat.
4gnet carbs
26gfat
3gprotein
260kcal
Per serving25 minServes 6
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Ingredients
For the whole dish · serves 6
- Raspberries11 oz
- Butter5½ oz
- Egg yolks6
- Powdered erythritol2 oz
- Lemonone, juiced
- Sea salta pinch
Method
6 steps · 25 minutes
- Cook the raspberries down with a splash of water for 5 minutes, then push them through a strainer and throw the seeds away.
- Whisk the purée with the yolks, erythritol, lemon juice and salt in a bowl over simmering water.
- Stir constantly and never let the bowl touch the water. Curd is scrambled egg the moment you stop paying attention.
- It is ready when it coats the back of a spoon and holds a line drawn through it, about 8 minutes.
- Off the heat, beat the cold butter in a cube at a time. This is what makes it glossy rather than merely thick.
- Pour into six small pots and chill four hours. It keeps a week and thickens further as it sits.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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