Raspberry Filling
A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes.
1h 12 servings 74cals
- 4 cups raspberries
- 3/4 cup white sugar
- 1 cup water, divided
- 1 1/2 teaspoons lemon juice
- 2 tablespoons cornstarch
Directions
Prep 10 m Cook 20 m Ready in 1h
1.Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
2.Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.
source: www.allrecipes.com
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