Ingredients
Inky's (dairy free) Rhubarb & Raspberry Curd
- 500 grams rhubarb, washed, trimmed,cut into 2 cm Leaving the skin on for colour cubes
- 35 grams Dehydrated Raspberries
- 70 grams water
- 100 grams sugar
- 1 level tbsp lemon juice
- 1 level tbsp Vanilla Bean Paste
- 2 eggs
- 4 egg yolks
- 2 level teaspoons Corn Flour
- 2 tsp water, to mix with the cornflour
- 100 grams Dairy free butter, I use Olivani
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh 500g of rhubarb into mixing bowl
Add 35g dehydrated raspberries
Add 70g water
Add 1 Tblsp lemon juice
10 minutes 95* speed1
"Closed lid" Strain through a fine seive.
You will need 250g of juice (without the rapberry pips and rhubarb strands)Rinse and dry mixing bowl
Weigh 250g of juice into the mixing bowl
Add sugar
Add vanilla bean paste
"Blend" 10 seconds/speed 6
Add eggs
Add egg yolks
Add corn flour mixed with 2 Tblsp water to bowl as well
"Thickening" 10minutes/80*
using simmering basket instead of measuring cupAdd 100g Olivani
20 seconds/speed 5
Pour into sterelised jars and put in the fridge to set.
Inky's (dairy free) Rhubarb & Raspberry Curd
Tip
You will need a deep dish and sieve
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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