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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Raspberry Mousse Domes with Mirror Glaze
Raspberry Mousse Domes with Mirror Glaze
Ingredients
Makes about 12 domes
For sponge cake:
2 eggs
50g sugar
40g all-purpose flour
1 tsp (5g) vanilla extract
16g cornstarch
13g butter, melted
For Raspberry Jelly:
30 ml cold water (for gelatin)
6g gelatin powder
250g raspberries
30g sugar
For raspberries mousse:
75 ml cold water (for gelatin)
14g gelatin powder
500g fresh or frozen raspberries
100g sugar
1 tbsp lemon juice
250ml whipping cream (35% fat), chilled
For Mirror Glaze:
60 ml cold water
10g gelatin powder
150g sugar
75 ml water
100g sweetened condensed milk
175g white chocolate, small pieces
pink food coloring
1. Preheat the oven to 170°C ( 340°F). Grease and line a baking sheet with parchment paper.
2. Prepare the sponge cake. Beat the eggs with sugar for 7 minutes. Add vanilla extract and mix, then gradually add the flour and cornstarch. Gently fold the batter from the bottom to the top until smooth. Add melted butter and mix.
3. Pour the batter onto a baking sheet lined with parchment paper, spreading it thinly.
4. Bake for 10–12 minutes, until a toothpick inserted into the center comes out clean.
5. Remove the baked sponge cake from the oven and let it cool. Use a 2.3-inch (6 cm) round cutter to cut into a disk.
6. Prepare the raspberry jelly. Soak the gelatin in water and let it swell for 10 minutes.
7. Place the raspberries and sugar in a saucepan. Bring to a boil and remove from heat, add the swollen gelatin, stirring well until the gelatin is completely dissolved.
8. Pour the jelly into a 7-inch (18 cm) cake ring. Line the cake ring with an acetate sheet. Refrigerate for 2 hours.
9. Prepare the raspberry mousse. Soak the gelatin in water and let it swell for 10 minutes. Place the raspberries in a saucepan with sugar and lemon juice. Bring to a boil and remove from heat, add the swollen gelatin, stirring well until the gelatin is completely dissolved. Strain the mixture through a sieve to remove the seeds. Set aside.
10. Whip the cream with a mixer until medium peaks form. Gradually fold the whipped cream into the raspberry puree.
11. Take the set raspberry jelly out of the refrigerator. Use a 1 ½ inch (4cm) round cutter to cut into the disks.
12. Assemble the Mousse Domes. Place 2.7-inch (7cm) dome silicone molds on a baking tray and spoon or pipe the mousse into the silicone molds, about 1/2 of the way full, then place a piece of raspberry jelly in the center. Top with a little more raspberry mousse of each mousse-filled mold and place a circle of sponge cake on top, gently pressing it into the mousse. Freeze for at least 3-4 hours, or even overnight.
13. Prepare the mirror glaze. Soak the gelatin in water and let it swell for 10 minutes. In a saucepan, combine sugar, water, and condensed milk. Bring to a boil.
14. Remove from heat, add the gelatin, stir well until fully dissolved. Pour the hot mixture over white chocolate and let it sit for 5 minutes, until the chocolate is melted. Then add food coloring and blend with an immersion blender until smooth. Strain the glaze through a sieve and cover it with plastic wrap. Let the glaze cool to 95 °F (35 ° C) before pouring over the frozen domes.
15. When the mirror glaze has cooled and just started to thicken, take the cakes out of the freezer and place them, sponge-side down, on a wire rack with a baking tray or sheet of greaseproof underneath to catch the drips.
16. Pour the glaze over the domes, carefully transfer the domes to a serving platter and refrigerate for about 2-3 hours.
17. Decorate the bottom of each with chopped nuts and keep refrigerated until ready to serve.
Enjoy!
Thank you for watching!
Mirror Glaze Cake
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How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
Raspberry Sauce From Scratch
In this recipe video, I will show you how to make raspberry sauce from scratch.
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INGREDIENTS:
2 cups frozen raspberries
1 cup of sugar
1 tbsp of lemon juice
1 tbsp of corn starch
2 tbsp of water
Raspberry Sauce for Cheesecake
Full recipe:
Raspberry sauce is the perfect topping for your next cheesecake, stack of pancakes, or bowl of ice cream. Made with a handful of simple ingredients, this sweet and tart raspberry topping is ready in minutes.
How to Make Homemade Raspberry Sauce {Recipe}
We're teaching how to make THE BEST homemade raspberry sauce from fresh or frozen red raspberries! What would be your favorite thing to serve this over...pancakes, waffles, cheesecake or ice cream? Print the recipe and find our other home-cooked favorites here: