Pressure Cooker Raspberry Curd

• Vegetarian
• Gluten free

• Produce

  • 12 oz Raspberries, fresh

• Refrigerated

  • 2 Egg yolks

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 cup Sugar

• Dairy

  • 2 tbsp Butter

Found on pressurecookingtoday.com

Directions

• Add raspberries, sugar, and lemon juice to pressure cooking pot; stir to combine. Lock the lid in place and select High Pressure and 1 minute cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 5 minutes. After 5 minutes, release any remaining pressure with a quick pressure release. Use a food mill or fine mesh strainer to puree the raspberries and remove the seeds. In a small bowl, whisk egg yolks. Gradually, whisk the hot raspberry puree in to the beaten egg yolks. Add mixture to the pressure cooking pot. Bring to a boil using the sauté function, stirring constantly. Turn off pressure cooker. Stir in butter. Put in a storage container and cool to room temperature. Refrigerate until ready to serve.