Raspberry sweetness

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


Step 1

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.

2nd step

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.

Stage 3

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.

Read also :

Creme brulee

Butter cream

The secrets of pastry cream

Razzle Dazzle! These 3 Raspberry Cakes are Perfect for Summer! | Sweet Summer Desserts by So Yummy (July 2020)

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