Hi all - I recently discovered Rose’s online newsletter [or whatever] and now her blog - I love your stuff, Rose!
I’d like to make a raspberry sauce and filling for a very rich chocolate cake. I tried using frozen raspberries, sweetening with agave [I have an intolerance for milk products and sugar (as in cane and beet)]. I added a little cinnamon and vanilla and cooked for a while - then decided to add flower, pretend butter [I use Earth Balance], and dribbled in an egg - cooked till it thickened. It became a pudding like filling and there was enough left to spread thinly on the top and sides of the cake.
In many ways it was great - however it seemed the flour etc. diminshed the stronger raspberry flavor. Any recipes or ideas on how to keep that sharp, tangy raspberry flavor?
Most likely, you all have recipes that include foods I can’t use. I hope you’ll post them anyway, I may be able to adapt.