Raspberry Paste
Ingredients
Directions
Prepare the pulp
Pass the raspberries through a sieve.
Reduce the raspberries over the fire until they reach a paste consistency.
Make the paste
Add 1½ pounds of loaf sugar to every pound and a quarter of pulp.
Clarify the mixture and boil it until it reaches a feather stage.
Mix everything together and finish it as directed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raspberries
- Provide the fruit pulp, flavour and body that the paste is built from.
- Loaf sugar
- Sweetens the paste and, once boiled, helps it set into a firm, thick texture.
The step that matters
Boiling to the feather stage. Sugar syrup must be cooked to the correct concentration to set properly. Stopping too early leaves a soft paste that will not hold its shape, while overcooking makes it stiff and grainy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More raspberry paste recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.