Curd Cream with Iced Raspberry Sauce

Rating: 4.22 / 5.00 (9 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Wash the lemon and oranges very thoroughly, then grate the peel and squeeze the fruit. Whip the cream until not too stiff.

Separate the eggs and whip the egg whites to stiff peaks, gradually adding the sugar.

Beat the raspberries with the powdered sugar, a squeeze of juice from one lemon, half the orange juice and the orange liqueur in a tall bowl with a mixer, perhaps passing through a sieve, then set aside to cool.

In a baking bowl, mix the curd with the remaining lemon and orange juice and the grated zest. Fold the whipped cream and snow into the curd mixture in batches and set aside to cool.

Cut out dumplings from the curd cream with a spoon and bring to the table on top of the raspberry sauce.


Place a sieve over a suitable baking dish and spread out with a clean kitchen towel. Pour the curd cream into it and let it cool down for one night, so the cream can be dabbed off and you can then cut out nice dumplings. If you dip the spoon in lukewarm water between cutting, the cream will not stick to the spoon.

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