Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2010 Sarah Phillips CraftyBaking.com
This recipe is so versatile. You can use fresh or frozen raspberries. See also Raspberry Compote, which is thicker and has seeds.
We use it with the Flourless Chocolate Almond Cake or Torta Caprese Recipe (pictured), Lemon Coconut Mini-Cakes Recipe, Raspberry Cloud Cups with New Whipped Cream Recipe and the Arabesque Patterned Sponge Cake Shapes Recipe.
FRUIT AND PUREES INGREDIENTS HELP
2 cups fresh or frozen raspberries
1/3 cup sugar, or more if berries are tart
1. Place raspberries and sugar in the bowl of a food processor and process till a smooth puree forms, about 30 seconds.
2. Pour puree into a fine strainer set over a larger bowl, to remove the seeds.
Press on solids with a rubber spatula till only the seeds remain.
3. Place puree in a bowl and cover with plastic wrap. Refrigerator until you are ready to serve the dessert.
Raspberry puree can be made 3 days ahead, stored in the refrigerator.