Raspberry purée desserts: mousse, coulis, macarons and more
Raspberry is a pastry chef's favourite: vivid colour, lively acidity and an aroma that cuts through chocolate and cream. Raspberry purée gives you all of that without the seeds, the waste or the seasonal price swings.
1. Light raspberry mousse (8 glasses)
- 300 g raspberry purée
- 80 g sugar
- 8 g gelatine, bloomed in cold water
- 300 ml cream, whipped to soft peaks
Warm a third of the purée with the sugar, dissolve the gelatine in it, then stir in the remaining purée. When it cools to about 25°C, fold in the cream and set for 4 hours.
2. Five-minute coulis
Simmer 500 g purée with 100 g sugar and a squeeze of lemon for 3–5 minutes. Keeps 5 days chilled. Use it on cheesecake, pancakes, panna cotta and ice cream.
3. Macaron ganache
Reduce 200 g purée to 120 g, then pour it over 250 g chopped white chocolate and stir until smooth. The reduction concentrates flavour without making the shells soggy.
4. Mirror glaze accent
Replace part of the water in a neutral glaze with purée for a natural pink finish on entremets.
5. Raspberry sorbet
Purée, sugar syrup and a little lemon, churned in a machine. Full ratios are in our ice cream and sorbet guide.
Pairings that work
Raspberry pairs with dark and white chocolate, pistachio, rose, lychee and vanilla. For a deeper berry note, blend in some blackberry purée.
Tips for consistent results
- Weigh purée rather than measuring by volume.
- Add acid (lemon) at the end, tasting as you go.
- Thaw frozen packs in the fridge; see the storage guide.
