Raspberry, Lemon and Almond Milk Creams

I was flipping through a cookbook, La Tartine Gourmande by Béatrice Peltre, that I had lying around in my house, mainly out of guilt that I had never actually made anything in it yet. All the recipes looked so good but I was feeling lazy. And then I reached the dessert section.

If you’ve read some of my other blog posts, you might know that I have a thing for desserts. So naturally, my interest in the cookbook spiked up to like 200% and I wanted to make everything. Lemongrass and blackberry teacakes, dark and white chocolate mousse cake, rhubarb mousse fraisier, apple and pear verrines, spiced panna cotta… There were just so many yummy-looking recipes!

In the end, I decided after seeing the short ingredient list and the stunning photo, to make the Raspberry, lime, and coconut milk creams. But there were a few, um, let’s say, hitches in my process of making these lovely desserts.

Halfway through, when I was beating the eggs, I realized that I didn’t have coconut milk. Or lime. The lime problem was easy to fix by replacing with half a lemon. The coconut milk, on the other hand, was worrisome. I knew that coconut milk was way thicker than normal milk and the smart substitute would be whipping cream, but I wanted it to be healthy! So, after thinking about it over and over, I just gave up and dumped the almond milk into the mixture. (When I put the desserts in the oven, you could imagine that I did a lot of crossing my fingers.)

To my relief, they came out great and the flavours all worked so well together.

• Servings: 5
• Time: 30 mins (Prep 5 min)
• Difficulty: Easy
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Smooth, indulgent desserts that only take half hour to make! (By the way, they’re healthy too.)
Adapted from: La Tartine Gourmande by Béatrice Peltre-Raspberry, lime, and coconut milk creams (p.252)
Ingredients:
200 g (7 oz) raspberries, washed
2 large eggs
1/3 cup organic cane sugar
1/2 lemon, juiced
1  1/2 tbsp. coconut oil or unsalted butter, melted
1 tsp. vanilla extract
1 cup almond milk
2 tbsp. fine almond flour
2 tbsp. cornstarch

Instructions:

1. Preheat oven 175 °C (350 °F). Split the raspberries evenly between the five ramekins.
2. In a medium bowl, beat the eggs until pale and foamy. Add the cane sugar, lemon juice, melted coconut oil, vanilla extract and almond milk. Mix in the almond flour and cornstarch until smooth.
3. Pour the mixture evenly between the ramekins and bake for 25 minutes, or until risen and set. Let the desserts cool to room temperature before serving. They can be stored in the fridge for a few days, but just make sure to take them out 30 minutes prior to serving them.

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