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pastrygirl

pastrygirl

16 hours ago, Jim D. said:

Obviously it's all juice that was originally inside the fruit

 

Exactly.  My POV is that you're throwing away flavor, and that a puree of just raspberries will be whatever consistency it is. I would thaw the fruit, bring to  a boil to pasteurize and also break down the cells further, then puree and strain.  We don't have to agree ;)

 

As for your raspberry ganache, just be consistent with whatever you're doing.  Is there a lower fat dark chocolate you could use? Couverture may not always be ideal for ganaches.  My darker ones are always hardest to emulsify too.

pastrygirl

pastrygirl

15 hours ago, Jim D. said:

Obviously it's all juice that was originally inside the fruit

 

Exactly.  My POV is that you're throwing away flavor, and that a puree of just raspberries will be whatever consistency it is.  I get that you don't want the cooked-down flavor, but I do like to heat fruits to a boil for the sake of pasteurization.  We don't have to agree ;)

 

As for your raspberry ganache, just be consistent with whatever you're doing.  Is there a lower fat dark chocolate you could use? Couverture may not always be ideal for ganaches.  My darker ones are always hardest to emulsify too.

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