by Austin Carter
New Recipe
- Prep Time: 5 minutes - Cook Time: 15 minutes - Cooling Time: 5 minutes - Total Time: 25 minutes - Course: Dessert - Cuisine: European - Servings: 2 cups - Calories: 60 kcal
– Saucepan – Silicone Spatula – Measuring Spoons and Cups – Zester or Grater – Cutting Board and Knife – Storage Containers – Sieve or Strainer
– 2 cups fresh raspberries – ½ cup granulated sugar adjust to taste – Zest of 1 lemon – Optional: 1 tablespoon fresh lemon juice – Optional: 1 teaspoon cornstarch
1. Rinse the fresh raspberries and place them in a saucepan. 2. Add granulated sugar to the raspberries and stir to combine. Let it sit for a few minutes to allow the sugar to dissolve. 3. Place the saucepan on the stove over medium heat. Simmer the raspberry mixture, stirring occasionally, until the raspberries break down and release their juices, creating a compote.
4. Add the lemon zest and, if desired, fresh lemon juice to the raspberry compote. Stir well and continue simmering for an additional 2-3 minutes to infuse the flavors. 5. If you prefer a smoother consistency, place a sieve over a heat-resistant bowl. Pour the raspberry mixture through the sieve, pressing it through with the back of a spoon or spatula to extract the smooth liquid. Discard the remaining seeds and pulp.
6. Taste the raspberry filling and adjust the sweetness if needed. If you desire a thicker consistency, you can mix in a teaspoon of cornstarch dissolved in a little water and heat the mixture for a few more minutes. 7. Allow the smooth raspberry cake filling to cool to room temperature before using it in your desired desserts.