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Learning to Edit |
Raspberry Sauce & PuréeFrom The Cake Bible - Amazing on anything
Thaw the raspberries in a strainer over a deep bowl. Overnight is good, but it will take at least several hours. Press the berries until you have 1 cup of juice. Continue pressing the berries through the strainer until you have 1 liquid cup of purée (make sure there are no seeds in it). You may find that you can't get quite 1 cup out - that's okay. (You can use a food mill fitted with the fine disc if you have one.) Put the purée in a separate container. Boil the juice in a saucepan until reduced to 1/4 cup of syrup and pour into a pyrex cup. If you want to do it in the microwave, make sure you put the juice in a very large container so it doesn't boil over. Stir the syrup into the purée along with the lemon juice. There should be 1 1/3 cups of Raspberry Purée. If you want Raspberry Sauce instead of Purée, add half as much sugar as you have purée (if you have 1 cup of purée, then add 1/2 cup of sugar). Stir until sugar dissolves. Lick the spoon. Rose Levy Beranbaum (whose cookbooks you should buy because all her recipes are this good) says that it can be stored for 10 days refrigerated and 1 year frozen, and that it "can be thawed briefly and refrozen several times with no ill effect". We've stored it in the fridge for considerably longer than 10 days and it's been fine. Definitely make extra. Makes Chocolate Oblivion Truffle Torte even more intense. |