Culinary Institute of America

Raspberry Sauce

Preparation info
  • Makes

    32

    fl oz
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Raspberry purée 1

Method

  1. Combine the raspberry purée, sugar, and 8 oz/230 g of the water in a saucepan and bring to a boil.
  2. Meanwhile, make a slurry with the tapioca starch and the remaining 1 oz/30 g water.
  3. Slowly whisk the slurry into the boiling purée. Return the mixture to a boil, stirring constantly with a whisk until thickened.
  4. Strain the sauce through a fine-