Raspberry Paste
Ingredients
Directions
Make the raspberry pulp
Mash the raspberries in a saucepan.
Heat the mashed raspberries gently.
Pass the mixture through a fine sieve.
Thicken and finish
Simmer the strained mixture until it thickens to a paste consistency.
Add the powdered sugar to the thickened pulp and mix well.
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 flavor, color, and pectin-rich pulp that gives the paste its body.
- Powdered sugar
- Adds sweetness and, as it dissolves into the pulp, helps the paste set firm and hold its shape.
The step that matters
Simmer until the paste thickens. Water must evaporate slowly so the fruit pulp concentrates into a thick paste. Stopping too early leaves it runny, and overcooking can scorch the sugars and dull the fresh raspberry flavor.
“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.
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