William Curley, Suzue Curley

Soft Fruit Purée

Preparation info
  • Makes

    600 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

A quick and easy way to make purée. This method works best with soft fruits - such as strawberries, raspberries and rhubarb. Maximum flavour is retained as the fruit is not cooked.

Ingredients

  • 500 g (1 lb 2 oz/4½ cups) strawberries

Method

  • Wash and hull the strawberries, place in a food processor and blitz to a purée. (1-2)

  • Put the water and sugar in a saucep