Raspberry Paste
Ingredients
Directions
Mash the raspberries in a saucepan.
Heat the mashed raspberries gently.
Pass the mixture through a fine sieve.
Simmer the strained mixture until it thickens to a paste.
Add the powdered sugar to the thickened raspberry 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 pulp and flavour that form the body of the paste.
- Powdered sugar
- Sweetens the paste and helps it thicken and set as moisture evaporates.
The step that matters
Simmer the strained mixture until it thickens to a paste. Water must evaporate slowly so the pulp concentrates and sets into a spreadable paste. Stopping too early leaves it runny, while overcooking can scorch the sugars and fruit flavour.
“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.