The Ultimate Raspberry Filling
Calories: 4
Adjust Servings Here: 397 grams
Description
This homemade raspberry filling recipe is simple and easy. It can be made from fresh or frozen raspberries. Also, this filling is so versatile that it goes well between cake layers, macarons, tarts, and pies, as well as on the side of a delicious dessert.
Ingredients
- 8 oz (225 g) Raspberries
- ¼ cup (50 g) White sugar
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- ½ cup (120 ml) Water (see notes)
- ½ tsp Salt
Instructions
- In a saucepan, over medium heat, add the raspberries, sugar, lemon juice, and 1/4 cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.
- Make a cornstarch slurry by combining the remaining water with cornstarch. Add it to the raspberries. Continue to cook on medium heat until the filling comes to a boil and becomes thick and glossy. Remove and let cool for a while.
- At this point, you can pass the mixture through a fine-mesh strainer to remove the seeds. Or leave it fruity and chunky, just as I have done here.
- Remove the mixture and pour it into a large bowl or mason jar. Let it cool completely, or use it as directed in your recipe.
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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