Raspberry Vanilla Spread
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 5 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g raspberries (frozen), thawed
- 190 g lucose
- 1 packet custard powder (vanilla flavor)
- 50 ml water
Print Recipe
Pin Recipe Instructions
- Puree the thawed raspberries in a saucepan with a cutting stick. Stir in the glucose and bring to the boil.
- Mix the custard powder with the water until lump-free - ideally with a whisk. Add the mixture to the hot raspberries, bring to the boil again and cook for about 1 minute while stirring.
- Pour the spread hot into mason jars and close them immediately. Let cool down completely.
- I like to eat this spread on bread, but I also find it very tasty mixed with yogurt or quark.
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