Raspberry Compote

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By Darren Purchese

A recipe to help you add a real fruit layer to any cake or pastry, this particular recipe has a small quantity of gelatine so it will set when applying it inside a layer cake. You can omit the gelatine and use the compote for desserts, on top of ice cream or as a saucy side to a decadent dessert.

 

Time

0

hour

30

minutes

Degree of Difficulty

Easy

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Ingredients

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140g raspberry puree
40g caster sugar
140g raspberries, whole
3g gelatine leaves
1

For the raspberry compote… Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Add the raspberry puree and sugar to a small saucepan and stir overheat to dissolve the sugar. Bring to a boil and remove from heat, add the gelatine and stir well to melt. Stir in the raspberries and use immediately or chill until needed.

 

1
0 hours 0 minutes

For the raspberry compote… Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Add the raspberry puree and sugar to a small saucepan and stir overheat to dissolve the sugar. Bring to a boil and remove from heat, add the gelatine and stir well to melt. Stir in the raspberries and use immediately or chill until needed.

Recipe Tags raspberry