fresh raspberries to make CB raspberry puree
Posted: 20 July 2008 05:33 AM   [ Ignore ]
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I live in Scotland and frozen berries are not sold here. Instead, all berries are sold fresh. This is currently the season for very, very good fresh raspberries in Scotland. Can I follow the recipe in the Cake Bible for Raspberry puree using fresh instead of frozen berries? Has anyone tried this? I have successsfully made this in the U.S. with frozen berries and I would like to enjoy the same lovely flavour in my cooking here.

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Posted: 20 July 2008 07:19 AM   [ Ignore ]   [ # 1 ]
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You need to freeze the berries first, so they release their juices and you can concentrate the juices by boiling or microwaving.  They dont release as much juice if you don’t freeze them first. I haven’t used a juicer so I don’t know whether this might help using fresh berries.

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Posted: 20 July 2008 10:03 AM   [ Ignore ]   [ # 2 ]
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I can’t help on the results on fresh vs frozen with the Cordon Rose Puree, but when berries are that good in season I just love to freeze them to have some available later in the year.
The best way I’ve found to freeze fresh berries is to line a shallow baking tray with non-stick parchment and place the berries in a single layer not touching each other, cover lightly with plastic wrap and freeze until solid. Once solid you can quickly place the berries into zip-lock freezer bags or in airtight containers - as long you handle them quickly once frozen they remain free flowing and don’t freeze together in great clumps!
Enjoy those yummy berries….mmmm dreaming of summer - it’s winter and just 2 degrees C here tonight!
Cate

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Posted: 20 July 2008 12:38 PM   [ Ignore ]   [ # 3 ]
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Abigail, there is a note somewhere in the recipe that fresh berries must be frozen first.

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Posted: 20 July 2008 02:37 PM   [ Ignore ]   [ # 4 ]
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Hi Abigail,  Yes, yes, yes! Use the fabulous fresh raspberries we have here in Scotland right now.  Last week I made Rose’s Strawberry Maria cake but with raspberry cloud cream rather than strawberry.  It was just superb and the rasp flavour was amazing.  I don’t think I ever got such compliments about a cake in my life and I make many, many cakes - mostly from TCB.  I just got a few kilos of raspberries in and am about to puree them now.  I shall use most this week but shall freeze the excess puree to use another time.  I always use fresh fruit when it’s in season.  Same with the brambles (blackberries) in September.  Please let us know how it tastes!
Annie

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Posted: 20 July 2008 04:20 PM   [ Ignore ]   [ # 5 ]
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Hi Abigail - YES smile))))))  I make Rose’s puree using fresh raspberries from my yard every year.  You just simply freeze the berries, then thaw when ever you want to make the puree.  I’ve done this with fresh strawberries too.  Enjoy!!!

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