This is the sauce I made to accompany my daughter Charlotte’s 18th Birthday cheesecake. It’s so fast and easy to whip together and it really is far superior to any bottled sauce you may find. Just a touch of cornstarch thickens the simmered raspberries and sugar. A food processor is recommended to puree the bubbling raspberry mixture. Pouring the puree through a sieve removes the seeds from the sauce. You can make this sauce up to a week before you plan on serving it, just chill in an airtight container. You may freeze this sauce for up to three months […]
dessert sauce
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