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Raspberry Puree: Thaw the unsweetened
frozen raspberries in a large fine
meshed strainer suspended over a large bowl.
(This may take a few hours.) Once the berries have completely thawed,
force the juice from the berries by gently pressing the berries with the back of a large
spoon. All that should remain in the
strainer is the raspberry seeds. Throw away the raspberry seeds and, to the strained juice,
stir in the lemon juice (if using) and 1/2 cup (100 grams) of
white sugar (add more if needed). (For extra flavor you could add a little raspberry liqueur.)
Store covered in the
refrigerator up to a week, or freeze up to a year.
Makes approximately 1
3/4 cups (420
ml).
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Raspberry Puree:
2 - 12 ounce bags (680
grams) of frozen
raspberries (unsweetened)
1/2
cup (100 grams) granulated white
sugar, or to taste
1 teaspoon
of freshly squeezed lemon
juice (optional)
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Sources
Beranbaum, Rose
Levy. The Cake Bible. New York: William Morrow and Company, Inc.,
1988.
Davidson, Alan.
The Oxford Companion to Food. Oxford: Oxford University Press,
1999.
De'Medici,
Lorenza. A Passion for Fruit. NewYork: Abbeville Press
Publishers, 1999.
Friberg, Bo.
The Professional Pastry Chef (Second Edition). New York: Van
Nostrand Reinhold, 1990.
Grigson, Jane.
Fruit Book. London: Penguin Books, 1982.
Kiple, Kenneth
F. and Ornelas, Kriemhild
Cone?/span>,
The Cambridge World History of Food. Cambridge, Cambridge
University Press, 2000.
Lang, Jenifer
Harvey. Larousse Gastronomique. New York: Crown Publishers, Inc.,
1988.
Maree, Aaron.
Patisserie. Australia: Angus & Robertson, 1994.
Root, Waverley, Food. New York: A Fireside
Book, 1980.
Whiteman, Kate.
The New Guide to Fruit. New York: Lorenz Books, 1999.
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