Raspberry Compote

Name: Raspberry Compote
Cuisine: France
Ingredients: 2.4 g of 200-bloom gelatin; 60 g (2 oz.) frozen or fresh broken raspberries; 60 g (2 oz.) frozen or fresh broken raspberries; 40 g (1⅓ oz.) granulated sugar; 100 g (3½ oz.) raspberry purée

Preparation info

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

Ingredients

100 g (3½ oz.) raspberry purée
40 g (1⅓

Europe
France
Dessert
Gluten-free
Vegan

Method

Heat the raspberry purée until warm. Add the granulated sugar and broken raspberries and heat but do not boil. Mix in the gelatin and remove from the heat. Pour into 1¾ in. (4 cm) round silicone molds unti