Raspberry Curd – serves 4-6
This bright, decadent dessert captures the essence of the Ashram’s iconic summer raspberries, hand-picked by karma yogis. It’s a recipe that reminds us of the generosity of nature and the joy of offering. With each bite, we taste the sweetness of the Divine and give thanks.
Ingredients
- 1 cup sugar
- 1 tbsp finely grated lemon zest
- 8 large egg yolks (egg whites reserved for another use)
- ¼ cup fresh lemon juice
- ¼ tsp sea salt (optional)
- 2/3 cup unsalted butter, cut into ½” pieces
- 1 cup Ashram raspberries (or any fresh or frozen rasperries)
Method
In a medium saucepan off the heat, whisk together the sugar, lemon zest, and egg yolks. Whisk in the lemon juice and salt until smooth.
Add the butter and place the pan over medium-high heat. Cook, whisking constantly, until the butter is melted, the mixture thickens enough to coat the back of a spoon, and small bubbles begin to form around the edge of the pan—about 5 minutes. Do not let the mixture boil.
Remove the pan from the heat, continuing to whisk briefly. Let cool to room temperature.
While the curd is cooling, purée the raspberries in a blender or with an immersion blender and strain through a fine-mesh sieve into a bowl, discarding the solids. You should end up with about ½ cup of puree.
Fold the raspberry purée into the cooled curd.
Spoon into single serving bowls and refrigerate until completely chilled, about 3 hours.
Will store covered and refrigerated for up to 5 days.
To Serve
This raspberry curd pairs beautifully with Rose Petal Chocolate Bark (recipe to come in the book) or top with more fresh berries!
Classic Ashram Granola – (makes about 6 cups)
Our honey-kissed, toasted oat granola has been a breakfast staple for decades. This granola exemplifies simplicity and nourishment. Its minimal ingredients make it accessible for many diets and allows for creativity with your favourite breakfast toppings. Prepared with care, it’s a quiet invitation to begin the day with presence.
Ingredients
- 6 cups gluten free rolled oats
- 1/2 cup (125 mL) honey
- 1/4 cup (60 mL) water
- 3 tbsp (45 mL) neutral oil (like avocado or coconut)
- 2 tbsp (30 mL) molasses or maple syrup
- ½ tsp salt (optional)
Method
Preheat the oven to 300°
In a small saucepan over low heat, warm the honey, water, oil and molasses just until melted and well combined.
In a large mixing bowl, pour the warm liquid over the oats and stir until evenly coated.
Spread the mixture in a thin layer on a parchment-lined baking sheet. Sprinkle with salt if using.
Bake for 40-45 minutes, stirring at the halfway mark, until golden.
Let cool completely before storing in an airtight container. Can store up to 4 weeks.
To Serve
Create your own breakfast bowl by adding yogurt or nut milk, jams or apple sauce, nuts, seeds, flax or nutritional yeast, and fruit and berries of the season.