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Fresh Raspberry Sauce


2 lb. raspberries, or other berries
1 tablespoon cornstarch
2 tsp orange or lemon juice
3 tablespoon sugar
Light cream for decoration

Place berries in a food processor or blender and puree. Press through a fine sieve into a 3 cup glass measure; discard seeds.

In a bowl, mix cornstarch with a little of the juice; and set aside. Pour balance of juice into a heavy-based saucepan. Add sugar and orange or lemon juice. Heat slowly to dissolve sugar, stirring constantly. Bring just to a boil, remove from heat and stir in cornstarch mixture. Reduce heat, bring back to a simmer, stirring, and continue to cook for 1 to 2 minutes or until sauce is smooth and thickened.

Cool to room temperature. Spoon the sauce of the bottom of serving plates. Carefully form a thin circle of cream around edge of sauce. Use a fine-pointed skewer to "pull" cream in opposite directions at 1 inch intervals.

Makes about 2 cups.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.