Dinner
Instant Pot Raspberry Curd
Who doesn’t love a curd? And that too a fruity one. Simply start with the raspberry puree and add them to the beaten yolks. Place the mixture inside the pot and wait for it to cook. Refrigerate until ready to serve!
Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Instructions
-
1
Add the sugar, raspberries and lemon juice to the instant pot. Stir to mix.
-
2
Secure the lid and select high pressure. Cook for 1 minute and turn off pot when timer is up. Use natural release after 5 minutes. Release any remaining pressure with quick release.
-
3
Use a fine mesh strainer to puree the raspberries and remove the seeds.
-
4
Take a small bowl and whisk yolks. Gradually pour the hot raspberry puree into the beaten yolks. Add the mixture to the pot.
-
5
Choose SAUTE function and bring to a boil while stirring continuously. Stir in butter after turning pot off. Cool to room temperature after placing in a storage container. Refrigerate until ready to serve.
