We housewives always strive for a good taste of fruit topping, and we need it for making cakes, but to make cakes much tastier, here are a few tips and recipes for raspberry sauce.
Ingredients: simple, total time: 50 min.
1 kg frozen unsweetened raspberries
380 granulated sugar
180 ml water
1 teaspoon vanilla extract
3 Tbsp cornstarch + 4 tbsp water
3 Tablespoon butter
Preparation:
Put raspberries in a medium-sized pot, add sugar and water, and cook over a moderately low heat until the sugar dissolves.
Heat the mixture until it boils, stirring constantly, turn on the heat and add the vanilla extract. Whisk the cornstarch and water in a cup, stir well so that there are no lumps and pour into the raspberry sherbet, cook with constant stirring for about 5 minutes until the mixture thickens. Then remove the pot from the heat and add the butter and stir until dissolved. Leave the mixture to cool for 20 minutes, then add the rest of the raspberries that you have set aside and mix everything well. Leave in a jar and store in the fridge or serve with any dessert, it can be used for topping some cakes or pies or some sweet pastries. Enjoy!
NOTE: You can also put all the raspberries to cook if you prefer, this is one of the variants just as I prepare it, it is very beautiful and creamy, and I also like to have raspberry in one piece :)
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