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Robert Wemischner
Raspberry plating sauce
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Preparation info
Yield: Approximately 9-10 ounces ,
12
servings, each weighing approximately less than 1 ounce
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Name of ingredient
8
240
Americas
United States
Dessert
Vegan
Gluten-free
Method
In a small bowl, combine the puree with enough simple syrup to thin to a flowing consistency.
Transfer the mixture to a squeeze bottle, covered, and store, refrigerated, until ready to plate the dessert.