Raspberry Puree

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By Darren Purchese

Need a fresh raspberry flavour in your bakes but without the seeds? This smooth and easy raspberry puree will liven up any dessert, and can be incorporated into lots of components to build your creations.

Time

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hour

15

minutes

Degree of Difficulty

Easy

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Ingredients

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500g raspberries, fresh or frozen defrosted
50g icing sugar, sieved
1

For the raspberry puree… Place the berries into a blender and blitz, process until you have blended all the fruit to a smooth consistency. Strain the puree through a sieve, pushing the puree through and then discarding the seeds. Weigh the resulting puree and add 10% of the weight of the puree in icing sugar, (if you have 450 g of puree then add in 45 g of icing sugar). Stir to mix well and use straight away. This puree will store well refrigerated for 4 days or frozen for up to 6 weeks.

 

 

1
0 hours 0 minutes

For the raspberry puree… Place the berries into a blender and blitz, process until you have blended all the fruit to a smooth consistency. Strain the puree through a sieve, pushing the puree through and then discarding the seeds. Weigh the resulting puree and add 10% of the weight of the puree in icing sugar, (if you have 450 g of puree then add in 45 g of icing sugar). Stir to mix well and use straight away. This puree will store well refrigerated for 4 days or frozen for up to 6 weeks.

 

Recipe Tags raspberry