Raspberry Curd

Method

1. Curd

   In a medium saucepan add the raspberries, zest, water, pinch of salt, sugar and eggs. Place on medium-low heat and whisk to combine well and break up the raspberries. Once the mixture starts to boil slowly add some of the cubes of butter, whisking each time until melted and mixture is thick enough to coat the back of a spoon. Remove from heat and pour through a fine sieve to remove seeds.

2. Storage and serving

   Place in a bowl and cover the top with a piece of cling wrap and cool in the fridge. Serve with scones or simply spread over toasted bread or brioche for breakfast.