Best Raspberry Purée Recipes

MASCARPONE DESSERT WITH RASPBERRY PUREE

Steps:

• Puree the raspberries in blender.
• Press through a fine sieve to remove seeds.
• In a medium bowl, beat together the mascarpone, sugar, vanilla and raspberry puree with electric mixer until smooth and fluffy.
• Spoon into individual dessert dishes and garnish with the extra raspberries.
• Refrigerate at least 1 hour before serving.

MANGO-LIME-CHILI CHEESECAKE WITH RASPBERRY TEQUILA PUREE

Steps:

• Make Crust: Preheat oven to 325 degrees F. Spray nonstick springform pan. Cover bottom and outside of pan with foil. Stir together dry crust ingredients in bowl. Add butter mix until mixture is moist. Press evenly and firmly into bottom of pan. Bake until crust is set, about 12 min. Maintain oven temperature. For Filling: Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs, 1 at a time, and beat until well incorporated. Add pureed mango. Add zest, lime juice, Tajin, and chili powder. Pour filling into springform pan. Bake in a water bath in the oven until the center is almost set, about 90 minutes. (The center should still move when pan is gently shaken.) Carefully remove from water bath. Cool cheesecake on wire rack. After 10 min, run knife around edges. Refrigerate uncovered overnight. Remove pan sides before cutting. To cut, warm a sharp knife under hot water. To obtain the cleanest slices, wipe the blade after every cut, and rewarm under hot water. For Sauce: Puree raspberries, sugar, water, lime juice and tequila. Adjust sugar, lime juice and tequila according to taste. Strain the sauce through a fine mesh strainer, pushing on solids. Serve sauce over a slice of cheesecake.

RASPBERRY PUREE

Steps:

• Place raspberries in a blender; cover and process until pureed. Strain, reserving juice; set aside. Discard seeds. Core pears from bottom, leaving stems intact. Peel pears; set aside., In a large saucepan, bring the grape juice, sugar and lemon juice to a boil; add pears. Reduce heat; cover and simmer for 5-7 minutes or until tender; drain., For each serving, spoon raspberry sauce on plate, then top with a pear. Garnish with whipped cream.

CHOCOLATE MOUSSE WITH RASPBERRY PUREE

Steps:

• Whip the heavy cream with a hand-held mixer or standing kitchen mixer for about 4 minutes, or until it forms whipped cream.
• Set aside.
• Mix a simple syrup by heating the water and sugar together in a small saucepan until boiling.
• Using an electric mixer, beat the egg whites and syrup together until eggs are stiff.
• Add cream of tartar and mix two more minutes.
• Blend in the melted chocolate, chocolate chunks and whipped cream.
• Chill for at least 2 hours.
• For the raspberry puree, cook the berries and sugar over medium heat for 4 minutes.
• Puree and cool.

CHOCOLATE MOUSSE LOAF WITH RASPBERRY PURÉE

Steps:

• Line a 9- x 5-inch loafpan with plastic wrap, extending edges of wrap over sides of pan; set aside. Combine 1/2 cup whipping cream, chocolate squares, corn syrup, and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool. Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Pour into prepared pan, and chill at least 8 hours. Process raspberries in a blender or food processor until smooth, stopping once to scrape down sides. Pour purée through a fine wire-mesh strainer, if desired, pressing with the back of a spoon; discard seeds. Chill. Invert mousse loaf onto a serving platter, and remove plastic wrap. Slice loaf, and serve with raspberry puree. Garnish, if desired.

RASPBERRY PURéE

Steps:

• Mush the raspberries in a small saucepan.
• Add the water, and turn stove top to medium.
• Stir for at least 5 mins.
• Bring to a simmer for 5-7 mins.
• Add in the powdered sugar, on teaspoon at a time.
• Optional: blend purée in blender for smoother texture.

CHOCOLATE ALMOND TERRINE WITH RASPBERRY PUREE

Steps:

• Line an 8 by 4-inch loaf pan with plastic wrap. In a small bowl, combine the egg yolks and 1/2 cup of the cream. In a large heatproof bowl, combine the chocolate, 1/2 cup of the corn syrup, and the butter. Place the bowl in a large skillet of simmering water. Cook and stir over low heat until the chocolate and butter are melted and smooth. Add the egg yolk mixture, raise the heat to medium, and cook for 3 minutes, stirring constantly. Cool to room temperature.
• In a medium bowl, beat the remaining 1 1/2 cups cream, the powdered sugar, and the vanilla and almond extracts with an electric mixer until soft peaks form. Fold into the chocolate mixture until no streaks remain. Pour into the prepared loaf pan. Cover and chill overnight.
• Puree the raspberries in a blender container or food processor workbowl; press through a sieve to remove the seeds. Stir in the remaining 1/4 cup of corn syrup and the liqueur. To serve, invert the terrine and cut into 5/8-inch slices. Pool some of the puree onto each dessert place. Place a slice of the terrine over the puree. Garnish with fresh raspberries and mint leaves.

SWEDISH MELON WITH RED RASPBERRY PUREE (MELON-OCH HALLENDESSERT)

Steps:

• Cut melon in half and scoop out seeds.
• Scoop out melon with melon baller, or you can cut into small bite-sized cubes.
• Place in a serving bowl.
• At this point you have a choice. You can marinate the melon in a little rum for an hour or more, or you can just continue.
• If you marinated them, pour off any extra rum.
• Now, place raspberries in sieve over small bowl, and force berries thru sieve to remove seeds. (You can do this with the back of a spoon or just use your fingers.).
• Add sugar and lemon juice to seived raspberry puree.
• Pour raspberry puree over melon and chill for several hours.
• Serve from bowl, or serve in individual dessert dishes.
• You can even serve this with a little ice cream or whipped cream. But it's just fine on it's own.

RASPBERRY-LIME PUREE RECIPE

Steps:

• In a food processor fitted with a metal blade, or in a blender, puree the raspberries until smooth. Strain the puree through a fine mesh sieve to remove any seeds and stir in the lime zest and juice and the sugar.

STRAWBERRY OR RASPBERRY PUREE

Steps:

• Place the berries and powdered sugar in a small blender with the liqueurs, and purée until totally smooth.
• Strain to remove seeds, if desired. Can be made ahead and stored in refrigerator.

CRANBERRY RASPBERRY PUREE

Steps:

• Place ingredients into a blender and whip until smooth.
• Chill until ready to serve.