Summary

Ingredients

• 300 g raspberries (frozen), thawed
• 190 g lucose
• 1 packet custard powder (vanilla flavor)
• 50 ml water

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Instructions

1. Puree the thawed raspberries in a saucepan with a cutting stick. Stir in the glucose and bring to the boil.
2. 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.
3. Pour the spread hot into mason jars and close them immediately. Let cool down completely.
4. I like to eat this spread on bread, but I also find it very tasty mixed with yogurt or quark.