Raffaello coconut condensed cream
Coconut cream provides fats and makes this spread rich and smooth, while a small amount of erythritol keeps the sweetness restrained. Reduction thickens the mixture, and lemon adds a fresh tang. Once chilled, the cream works well as a filling or topping.
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Servings: 10 (1 serving ≈ 52 gram)
Digestion time: 2 hour
Pour the coconut cream (500 g) into a heavy saucepan with high sides. Reduce it over medium heat, stirring from time to time, until the volume is reduced by about half.
Before turning off the heat, add erythritol (12 g), vanilla (to taste), and lemon juice (10 g). Cook for 2 more minutes, then remove from the heat.
Cool the condensed cream, transfer it to a clean jar, and refrigerate it until thickened.
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