Description
A delicious and easy raspberry filling perfect for pastries.
Ingredients
Scale
- 2 cups raspberries
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon water for cornstarch slurry
Instructions
- Add the raspberries, sugar, 2 tablespoons water, and lemon juice to a small saucepan over medium heat.
- Stir as the raspberries soften, then mash them gently with a spoon or potato masher.
- In a small bowl, mix the cornstarch with 1 tablespoon water until smooth.
- Pour the cornstarch slurry into the raspberry mixture and stir constantly.
- Cook for 2 to 4 minutes, until the filling thickens and turns glossy.
- Remove from the heat and stir in the vanilla extract.
- Strain through a fine mesh sieve if you want a smoother seedless filling.
- Let the filling cool completely, then refrigerate until cold before using.
Notes
- This filling can be used for cakes, pastries, or as a topping for desserts.
- You can adjust the sugar according to your taste.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 20g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg