Recipe: Raspberry Filling and Raspberry Mousse Filling (cake filling, using frozen raspberries)
Desserts - Fillings, FrostingsRASPBERRY FILLING
1 (10 or 12 ounce) bag frozen raspberries in syrup, thawed
1/3 cup reserved syrup
2 tablespoons granulated sugar
1 tablespoon cornstarch
Drain raspberries, reserving 1/3 cup of the syrup.
Mix sugar and cornstarch in a small saucepan. Stir in syrup. Heat sugar mixture over low heat, constantly stirring, until mixture thickens and boils. Boil for 1 minute, continuing to stir.
Stir raspberries into sugar mixture and allow to cool to room temperature.
RASPBERRY MOUSSE FILLING
1 (10 or 12 ounce) bag frozen raspberries in syrup, thawed
1/3 cup reserved syrup
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 cup heavy (whipping) cream
Drain raspberries, reserving 1/3 cup of the syrup.
Mix sugar and cornstarch in a small saucepan. Stir in syrup. Heat sugar mixture over low heat, constantly stirring, until mixture thickens and boils. Boil for 1 minute, continuing to stir. Stir raspberries into sugar mixture and allow to cool to room temperature.
Whip cream until stiff. Fold whipped cream into the raspberry mixture. Allow to set.
1 (10 or 12 ounce) bag frozen raspberries in syrup, thawed
1/3 cup reserved syrup
2 tablespoons granulated sugar
1 tablespoon cornstarch
Drain raspberries, reserving 1/3 cup of the syrup.
Mix sugar and cornstarch in a small saucepan. Stir in syrup. Heat sugar mixture over low heat, constantly stirring, until mixture thickens and boils. Boil for 1 minute, continuing to stir.
Stir raspberries into sugar mixture and allow to cool to room temperature.
RASPBERRY MOUSSE FILLING
1 (10 or 12 ounce) bag frozen raspberries in syrup, thawed
1/3 cup reserved syrup
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 cup heavy (whipping) cream
Drain raspberries, reserving 1/3 cup of the syrup.
Mix sugar and cornstarch in a small saucepan. Stir in syrup. Heat sugar mixture over low heat, constantly stirring, until mixture thickens and boils. Boil for 1 minute, continuing to stir. Stir raspberries into sugar mixture and allow to cool to room temperature.
Whip cream until stiff. Fold whipped cream into the raspberry mixture. Allow to set.
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Desserts - Fillings, Frostings
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