mousse or bavarian

[devlin]

but without having to use the actual berry....

Can either a mousse or a bavarian incorporate seedless raspberry preserves without too much trouble? Or is there a reason the actual fruit is invariably called for in a mousse or a bavarian?

[Lisa Shock]

With a preserve, you might have to adjust the amount of sugar in the base because a preserve or jelly is a lot sweeter and lower in water than the fresh fruit. But, that's all I can think of.

[Darienne]

Could you perhaps use frozen berries? They are often quite 'fresh like' when thawed.

Mmmmm...I do love raspberries.

[devlin]

I could use frozen raspberries, but I was going for a seedless thing, so really wanted to use seedless preserves. I considered the sugar factor, and so took it from there. The flavor was good (a mousse), but I think I should probably have added a little more gelatin. So, yeah, it worked fairly well.

[alanamoana]

I could use frozen raspberries, but I was going for a seedless thing, so really wanted to use seedless preserves. I considered the sugar factor, and so took it from there. The flavor was good (a mousse), but I think I should probably have added a little more gelatin. So, yeah, it worked fairly well.

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you can get a much brighter flavor from using either fresh (in season) or frozen berries. if you run them through a food mill or chinois you can get a seedless puree. or you can actually just buy the frozen puree which is seedless and use that (the frozen purees usually contain about 5-10% sugar). of course, labor is expensive and so are the purees, but if you're buying with a wholesale account for your business you might get a good deal on the purees.

[devlin]

I could use frozen raspberries, but I was going for a seedless thing, so really wanted to use seedless preserves. I considered the sugar factor, and so took it from there. The flavor was good (a mousse), but I think I should probably have added a little more gelatin. So, yeah, it worked fairly well.

←

you can get a much brighter flavor from using either fresh (in season) or frozen berries. if you run them through a food mill or chinois you can get a seedless puree. or you can actually just buy the frozen puree which is seedless and use that (the frozen purees usually contain about 5-10% sugar). of course, labor is expensive and so are the purees, but if you're buying with a wholesale account for your business you might get a good deal on the purees.

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Those are great suggestions. And a perfect reason to buy a chinois, which I've been hankering after for way too long now. Thanks.

[alanamoana]

I could use frozen raspberries, but I was going for a seedless thing, so really wanted to use seedless preserves. I considered the sugar factor, and so took it from there. The flavor was good (a mousse), but I think I should probably have added a little more gelatin. So, yeah, it worked fairly well.

←

you can get a much brighter flavor from using either fresh (in season) or frozen berries. if you run them through a food mill or chinois you can get a seedless puree. or you can actually just buy the frozen puree which is seedless and use that (the frozen purees usually contain about 5-10% sugar). of course, labor is expensive and so are the purees, but if you're buying with a wholesale account for your business you might get a good deal on the purees.

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Those are great suggestions. And a perfect reason to buy a chinois, which I've been hankering after for way too long now. Thanks.

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also, with fresh or frozen, it might be a good idea to either blend (with a blender or stick/immersion blender) or lightly cook with some sugar the raspberries first to break them down. you'll get a much better yield of puree/fruit pulp that way. good luck!

[baroness]

also, with fresh or frozen, it might be a good idea to either blend (with a blender or stick/immersion blender) or lightly cook with some sugar the raspberries first to break them down.  you'll get a much better yield of puree/fruit pulp that way.  good luck!

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Wouldn't the freezing break down the berries enough?

I hate the thought of cooking them and getting that jam-like flavor; YMMV.

[JeanneCake]

RLB suggests reducing the juices left from thawing the berries (in a sieve) in a microwave - the microwave cuts the risk of caramelizing the sugars in the juice by cooking on the heat.

[alanamoana]

also, with fresh or frozen, it might be a good idea to either blend (with a blender or stick/immersion blender) or lightly cook with some sugar the raspberries first to break them down.  you'll get a much better yield of puree/fruit pulp that way.  good luck!

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Wouldn't the freezing break down the berries enough?

I hate the thought of cooking them and getting that jam-like flavor; YMMV.

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they definitely break down as they defrost, but sometimes it's still difficult to get a good yield. thus, blend or cook lightly...in other words, heat just 'til broken down, don't boil, don't reduce.

[devlin]

Thanks y'all. I'll go to my RLB and use frozen to practice a batch.

[Paul Stanley]

Sorry I missed this at the time ... but by pure chance I remembered seeing this, which seems to use raspberry jam. It's beautiful anyway: Raspberry Diplomate Cream in Tart.