Pressure Cooker Raspberry Curd

By gbvampy1

Ingredients

• 12 ounces fresh raspberries
• 1 cup sugar
• 2 tablespoons fresh lemon juice
• 2 egg yolks
• 2 tablespoons butter

Preparation

Step 1

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.