A slightly tangy fruity spread to accompany a gingerbread or a brioche for example.
For 4 jars of 200 g
500 g fresh or frozen raspberries
125g caster sugar
125 g butter
2 whole eggs + 4 yolks
2 tsp. lemon juice
2 tsp. level coffee from Maïzéna
Preparation: 20 min. Cooking: 30 min
Put the raspberries in a large saucepan, add 5 cl of water and cover. Cook over low heat until the fruit is well stewed (approx. 20 min). Let cool, mix them in the blender and filter through a fine colander to remove the seeds.
Pour the resulting coulis into a saucepan, add the sugar, the eggs beaten with the yolks, the diced butter and the cornstarch diluted in lemon juice. Cook and thicken over low heat (7 to 10 min), stirring constantly, until the cream coats the spoon well.
Scald the pots and let them dry upside down. Fill them with boiling raspberry cream and screw on the lids. Keep them in the fridge and consume them within 15 days.
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