Vegan raspberry curd

hello everyone i am facing a slight problem today it seems that the punctuation on my computer is not working too well whenever i try to make a capital letter or insert a comma or a period or something all i get is a blank space so im going to try my best to bring you a quality blog post today

i think that punctuation is not all too necessary anyway ive been reading some james joyce and it has really inspired me to try writing without it you know his book ulysses well there is a chapter i think wherein he refuses to use all punctuation the last 50 pages of the book are just a monologue without punctuation or anything not a single period so if a famous author like james can do it then why cant i do it

hmm are you trying to question my literary choices well you can go fuck yourself

okay lets talk about this raspberry curd its pretty delicious if i do say so myself

look at the pretty colors

i made this raspberry curd for a cake and used it as a filling it worked fabulously the raspberry puree added a nice color and flavor to the cake

obviously fresh raspberries are not available this time of year its too early for that but I did find some frozen raspberries and let them thaw for a half hour before pureeing them with the milk and water which gives you a pretty weird little mixture but once you mix it with the cornstarch sugar lemon zest and coconut oil it tastes pretty damn good

the lemon zest is absolutely necessary i think i didn’t even put enough of it in there the lemon adds a very nice tart flavor to the sweet raspberries

the recipe is based off of my favorite lemon curd recipe and its pretty easy so to be honest you have no excuse not to make this you can use it on toast in yogurt on ice cream in cakes as i did just spoon it into your mouth like a savage

all right im done talking here is the recipe

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vegan raspberry curd

adapted from this lemon curd

ingredients

123 grams • raspberries • 1 cup

112 grams • nondairy milk • ½ cup

60 grams • water • ¼ cup

8 grams • cornstarch • 1 tablespoon

75 grams • granulated sugar • ¼ cup plus 2 tablespoons

2 grams • lemon zest • 1 teaspoon

71 grams • coconut oil • ¼ cup plus 1 tablespoon

directions

place raspberries milk and water in a blender and blend until smooth pour in a small saucepan and whisk in cornstarch granulated sugar and lemon zest

place over medium high heat stir in coconut oil

heat until just boiling then lower heat to a simmer cook stirring consistently for about 5 more minutes

remove from heat and let chill before using

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yes my raspberries are frozen whatever

i dont use raspberries as much as i should but i have some recipes with fresh fruit you might want to check out

lemon raspberry eton mess uses lemon curd kind of like this

apple pie cake apples are fruit right so this counts

meyer lemon crepe cake this is truly a crowning achievement of mine