Raspberry, lime, and coconut milk creams

When the sun comes out I always start craving summer fruit. On Saturdays I go to the farmers market right across my home to get the best and sweetest strawberries and raspberries I know. They always offer two for a cheaper price, so I get two, and use half for a dessert. In the book La Tartine Gourmande by Beatrice Peltre (read my review here) I found an easy recipe that didn’t require me to go grocery shopping. I had all ingredients in my kitchen cabinet and fridge.

It’s a tangy cream of coconut milk and lime. The sweet raspberries balance the flavour of the zest. I was amazed how quickly you can prepare this, and how flavoursome and delightful it was. It’s a flan with a twist and it tastes like summer…something that can’t come soon enough. (scroll down for the recipe)

Ingredients (serves 4)

• 4 small glasses or ramekins
• unsalted butter, for the glasses/ramekins
• 200 gr raspberries
• 2 large eggs
• 80 gr cane sugar
• juice and finely grated zest of 1 organic lime
• 1,5 tbsp butter, melted
• 235 ml unsweetened coconut milk
• 2 tbsp almond meal
• 2 tablespoons cornstarch (I didn’t include this)

Directions

• Preheat oven to 180°C
• Butter the 4 glasses or ramekins and arrange 2/3 of the raspberries in the bottoms of them
• In a bowl, beat the egg with the sugar until well incorporated
• Stir in the lime juice and zest, melted butter and coconut milk
• Beat in the almond meal and corn starch
• Divide the cream among the glasses and add the rest of the raspberries
• Place the creams in the oven and bake for 25 minutes or until the flan is set
• Let cool and serve on room temperature

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