How to Make Raspberry Sauce with Only 2-Ingredients!
In this recipe video, we'll show you how to make Raspberry Sauce for your desserts!
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If you love this how to make 2-Ingredient Raspberry Sauce recipe let us know what you think in the comments below! #dished #raspberry #dessert
0:00 Preparing the Raspberry Sauce
0:38 Straining the Raspberry Sauce
Ingredients for making Raspberry Sauce:
Raspberries
Sugar
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This 2-Ingredient Raspberry Sauce recipe is part of our essential recipes series:
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Super shiny mirror glaze | Beginner-friendly recipes
In this tutorial I will show you how to make a super shiny, red mirror glaze that is perfect for beginners due to its elastic consistency. I am glazing in real time so that you see how it drips!
The key to mirror glazing is to have a good base recipe and ideally an immersion blender!
This recipe is only 5 ingredients and yes, it calls for glucose and gelatine because in my opinion this is gives you the best consistency for a glaze that will stay in place when you glaze a cake! There is nothing worse than seeing it drip without sticking.
There are sooo many tips in this video (sound on), from avoiding air bubbles, cake prep and textures.
I decided to make a heart shaped mousse cake and cover it with a vibrant red colour, but you can use any shape and any colour you want :)
More beginner-friendly tips:
Start with a cake that has no sharp edges! they are way easier to glaze.
Useful tools as seen in this video: (paid links)
instant read thermometer:
Heart-shaped silicone mould:
Immersion blender:
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00:00 Ingredients list for mirror glaze (only 5 ingredients!)
01:11 blooming gelatine
04:18 adding your food colour of choice
04:35 emulsifying the glaze, an important step to achieve a reflective surface
05:33 useful tools for glazing
07:42 glazing tips and technique
10:32 final texture check
Ingredients
10g gelatine
60g water
150g glucose
150g sugar
75g water
100g condensed milk
150g white chocolate
I used 1-5g of food colouring
Raspberry Sauce | raspberry puree | Fresh Raspberry Sauce | raspberry coulis | dessert
Hello, my lovely viewers today I am sharing very delicious raspberry sauce or raspberry puree recipe. very delicious and easy to make and uses is endless like use raspberry sauce for cheesecake topping, pancake topping, sauce for pork, and so on.
#RaspberrySauce #raspberrypuree #raspberrycoulis
Ingredients:-
Fresh Raspberry - 250g
sugar -1/3 cup
lemon juice - 1Tsp
Water - 2-3 Tbsp
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Mirror Glazed Mango Raspberry Mousse Cake Recipe | Shiny Mirror Glaze Cake
Make Your Valentines Day Special With This Beautiful And Delicious No bake Cake
Mirror Glazed Mango Raspberry Mousse Cake
Shiny Mirror Glaze Cake
Ingredients :
Pistachio sponge:
1 egg white
2tbsp (25g) sugar
1 egg yolk
1/2tbsp (5g) plain flour
2 1/2 tbsp (25g) pistachio powder
Raspberry puree:
100g Raspberry puree
2tbsp (25g) sugar
1tsp lemon juice
Raspberry mousse:
100ml (less than 1/2 cup) cream
1tbsp powdered sugar
30g Raspberry puree
1tbsp (15ml) water + 1tsp (3g) unflavoured gelatine powder
Raspberry jelly:
1tbsp (15ml) water + 1tsp (3g) unflavoured gelatine powder
Remaining Raspberry puree
Mango Mousse:
1cup (240g) cream
1/2tsp vanilla (optional)
1tbsp powdered sugar
150 Sweetened Mango pulp (canned)
2tbsp (30ml) water + 1/2tbsp (5g) unflavoured Gelatine powder
Mirror Glaze:
100g Cold Water + 20g Gelatine Powder
150g water
300 g sugar
300 glucose syrup
200g Cream or condensed milk
300 White Chocolate
Gel food colourings
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How To Make Raspberry Glaze
Raspberry Glaze Recipe. The versatile glaze topping not only makes the perfect complement for a number of cakes and desserts but is also quick to prepare. Sample our Raspberry Glaze recipe.
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Mirror Glaze Raspberry Mousse Cake | No Bake No Eggs
Raspberry Mousse Cake with Mirror Glaze – I usually don’t really fancy raspberry flavor, but if you make it into a mousse, it tastes out of this world. I also love how the mirror glaze turned out. It’s my first time using white chocolate to make a mirror glaze, and it amazingly turned out pretty shiny and glossy. For those who don’t desire using gelatins, just replace the same amount with agar agar powder.
FOR FULL RECIPE
Ingredients:
• Praline Crunch
I’m using 6-inch ring
50g [1 cup] cornflakes
80g [1 cup + 2 tbsp] sugar
15ml [1 tbsp] water
90g [1 cup] roasted almonds
28g [2 tbsp] melted butter
• Raspberry Puree
300g [1½ cup] frozen raspberry
50g [¼ cup] sugar
15ml [1 tbsp] lemon juice
• Raspberry Jelly
30ml [2 tbsp] water
10g [1 tbsp] gelatin powder
240g [1 cup] raspberry puree
• Raspberry Mousse
7g [2 tsp] gelatin powder
20ml [1½ tbsp] water
85g [½ cup] couverture white chocolate
60g [¼ cup] whipped cream, hot
80g [⅓ cup] raspberry puree
240g [1 cup] whipping cream
30g [2 tbsp] fine sugar
• Chocolate Mirror Glaze
14g [1½ tbsp] gelatin powder
60ml [¼ cup] water
200g [1 cup] sugar
100ml [⅓ cup + 1 tbsp] water
150g [½ cup] condensed milk
240g [1½ cup] couverture white chocolate
3-4 drops red food colorings
• Chocolate Deco
50g [¼ cup] couverture white chocolate
Deco:
Fresh Raspberries
Edible gold flakes
Instructions:
• Almond Praline Crunch
1. Crush the corn flakes. Set aside.
2. In a non-stick pan, add sugar. Cover over low heat until the sugar is caramelised. Do not stir while it is caramelised. You may check the consistency while moving the pan around.
3. Off the heat. Add in salt and the roasted almond. Mix until they come together. Do this very quickly. Place the praline on a baking sheet for cooling. Break them in smaller piece and place them in a food processor. Pulse a few times until they become sand, then pulse continuously until it becomes a paste. Transfer the paste onto a bowl.
4. Add in the crushed corn flakes and the melted butter. Transfer them into a 6-inch pan, lined transparent sheet around and a non-stick parchment paper on the bottom.
5. Freeze for 30 minutes or while working on the next item.
• Raspberry Puree
1. In a pot, add the frozen raspberries and sugar.
2. Cook over medium heat until it becomes a sauce.
3. Remove from the heat. Strain the mixture.
4. Add the lemon juice, mix until combined. Set aside.
• Raspberry Jelly
1. In a small bowl, add water and gelatins.
2. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
3. Microwave the gelatins until it’s completely melted and dissolved.
4. Add the gelatins into 1 cup of raspberry puree. Mix until combined.
5. Pour on top of the praline crunch.
6. Refrigerate for 1-2 hours or until it’s set.
• Raspberry Mousse
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a bowl, add white chocolate and hot whipping cream. Let it sit for about 5 minutes.
3. After 5 minutes, stir until no lumps. If there are still lumps, pop into the microwave for a few seconds to melt and dissolve the white chocolate completely. Mix until well combined.
4. Add in the raspberry puree. Mix until well combined. Add in the bloomed and melted gelatins (microwave the bloomed gelatins earlier until melted and dissolved.) Mix until well combined.
5. In a large mixing bowl, mix the whipping cream until soft peaks. Add in the raspberry puree chocolate mixture, mix with an electric mixer for a few seconds to combine, do not over mix. Switch to a spatula to mix until well combined.
6. Place a 7-inch ring over the refrigerated praline and raspberry jelly. Then add in the raspberry mousse. Spread the surface evenly.
7. Refrigerate for 6 hours or overnight.
• Mirror Glaze
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a pot, add sugar, water and condensed milk. Stir the mixture occasionally, bring it to a simmer. Once it reaches a simmer, off the heat. Add in the bloomed gelatins. Mix until the gelatins is well dissolved.
3. Pour the hot mixture over the white chocolate. Gently whisk it until there is no lumps. The mixture should be soft and smooth.
4. Add a few drops of red food colorings. Mix until well combined.
5. Strain the mixture. Let it cool until it reaches 35°C-37°C or until you feel it’s room temp when you touch with your palm. The mixture is ready to pour over the mousse cake.
6. Let the glaze drip for a few seconds. Transfer the cake over a cake board.
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