Bacon Cookie

Raspberry Balsamic Curd

View Bacon & Caramelized Onion Cookies   a pairing we suggest for this formulation.

Ingredients Percent (%) Volume
Raspberry variegate 56.73 1 cup
Whole eggs, liquid 21.92 4 oz.
Balsamic vinegar 7.95 2 1/2 tbsp.
Salt 0.52 1/2 tsp.
Butter, unsalted 12.03 2 oz.
Natural raspberry flavor 0.43 1 tsp.
Natural red color 0.12 1 tsp.
Total 100.00 12 oz., cooked

 Method of Production:

  1. Whisk together the raspberry variegate, eggs, balsamic vinegar and salt.
  2. Pour the mixture into a saucepan or kettle and cook over medium heat until the mixture reaches 170° F and has thickened.
  3. Remove from the heat and stir in the cold butter, flavor and color; mix until thoroughly incorporated. Press through a fine mesh sieve, discarding the solids.
  4. Pour into a container, press a layer of plastic wrap on the surface (to prevent a skin from forming) and refrigerate until needed.

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