Raspberry Puree

This is delicious to serve as a garnish for a dessert such as Coeur A La Creme Three Ways. or a piece of chocolate cake such as Chocolate Cake with Ganache Frosting.   Very simple to make and can be done ahead of time.

  • 2 pints of raspberries (4 cups)
  • 1/4 to 1/2 cup sugar, depending on the sweetnesss of the berries
  • lemon juice to taste, start with a tsp. or two and then add to taste
  • cornstarch to thicken (start with 1 tbsp.)

Combine the ingredients in a small saucepan and cook over medium heat, stirring occasionally  until the mixture has thickened.

Pour the berry mixture through a fine-meshed strainer into a bowl to remove the seeds.  Press down on the mixture to get as much juice as you can.  Pour back into pan and thicken with cornstarch.   You want the puree to be rather thick so it will not run on the plate.  Refrigerate until ready to serve.

To use as a garnish, spoon the puree around the dessert and decorate with fresh raspberries and mint sprigs.

To make little hearts, pour 3 large drops of heavy cream that has been whipped to soft peaks, onto the sauce, about 1/2-inch apart along one side of each dessert.  Draw the tip of a paring knife through each drop of cream to form the crevice and point of a heart.  As you can see my artwork is not the greatest!  You can always just make simple dots.

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I made some strawberry sauce using the above ingredients except I substituted strawberries for the raspberries and used sour cream instead of the whipping cream.  My hearts started to get a little more defined.

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Other designs you can make… just have fun 🙂

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