Raspberry curd

VIRGIN COCONUT OIL “L’Exotique”

Nothing less than a winning recipe, and even a champion! The result: a crisp, fruity raspberry,… and vegan! perfect to decorate breakfasts, snacks, and even garnish pastries (pies, macaroons ...). The virtues of virgin coconut oil are numerous, so this recipe combines benefits and pleasure: the winning combo! Sublim ’virgin coconut oil, with its fresh note, associated with raspberry, will bring an irresistibly greedy character. Indulge !

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Preparation : 20 minutes

Baking : 10 minutes

300 g fresh raspberries*

15 g cornstarch

10 g lemon juice

30 g Sublim’ organic virgin coconut oil

60 g granulated sugar

*You can also use frozen raspberries

Ustensils

1 mixeur plongeant

Préparation

Mix the sugar and corn starch.
Place the raspberries in a saucepan with two tablespoons of water.
Cook the raspberries for about 5 mins until pureed.
Add the sugar + starch mixture, and whisk together well.
Allow to thicken for two mins.
Add the lemon juice and Sublim’ organic virgin coconut oil.
Remove from the heat.
Using a hand blender, emulsify the mixture.
Place in a jar and refrigerate to set.
Can be stored in the refrigerator.

Tip: Strain the mixture whilst it is still hot if you do not want to have any seeds.

Soup, or puree?