I love raspberries. They are beautiful to look at and they taste amazing. In desserts, they play the crucial role of adding some tanginess and freshness, thus preventing the sweetness from being overwhelming. So when ever I make a rich dessert, I tend to try to incorporate raspberries if flavor combos permit it, usually as a spread or coulis.
Since the raspberries are not supposed to be the highlight of the dessert, I never want to waste too much time preparing the spread. This recipe is my favorite because it requires very little effort and time to make. I just prepare it first and set it aside until it’s needed. And, if you have some left over, use it over breakfast, on toast. With peanut butter or salted butter, it is absolutely heavenly.
Raspberry spread
ingredients
400g raspberries (thawed if you only have frozen ones)
1 1/2 tbsp cornstarch
2 tbsp lemon juice
1/3 cup sugar
directions
Puree the raspberries in a food processor. I like to keep the seeds because I enjoy their crunchiness but if that’s not your cup of tea, pour the puree in a sieve, over a bowl, and press down on the raspberries with the back of a spoon.
In a saucepan, add raspberry puree, cornstarch, sugar and lemon juice. Heat over medium-high heat, stirring constantly until the mixture has thickened.
Transfer in a bowl, cover and refrigerate.
That’s it!
Now use it over peanut butter or butter and toast, a cheese cake, panna cotta… it’s there to make what ever you eating pop!
I recently received an order for chocolate cupcakes but with a fruity twist. I immediately thought of raspberries. I baked my usual chocolate cakes, scooped out a tiny hole on top, inserted some of the raspberry spread and piped dark chocolate frosting on top. The cupcakes were dense, moist and rich, which balances well with the raspberries.