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      RECIPE TITLE "Raspberry or Mango Sauce"
    Author: Recipes from Dessert Circus at Home
    Copyright (c) 1999 by Team Torres LLC

    ... more great recipes by Jacques Torres on our GREAT CHEFS page!

    yields Yield: 11/4 cups (10.2 ounces; 285 grams)time---difficultyeasy

    To make this sauce, it is best to use a blender, food processor, or immersion blender. You will also need a fine-mesh sieve. Use ripe, flavorful fruit or your sauce will have no taste. Fruits that make especially good sauces are the berries and really colorful fruits like mango and papaya. Use this recipe as a guideline to create your own fruit sauce.

      RECIPE INGREDIENTS

    Prepared fresh fruit About 3 cups / 10.5 ounces / 300 grams
    Powdered sugar Scant 1/2 cup / 1.8 ounces / 50 grams

    *A few drops fresh lemon juice (if using raspberries)

      RECIPE METHOD

    Peel, core, seed, or pit the fruit as appropriate and chop into medium-size pieces. Puree the fruit until completely smooth. Add the sugar 2 tablespoons at a time, incorporating it well after each addition and making sure any lumps are dissolved. When using raspberries, add the lemon juice to prevent oxidation (browning) and to enhance the flavor. Watch the consistency and frequently taste for sweetness. The desired sauce is equally sweet and tangy, and smooth. You may not use all of the sugar, or you may need to add a little bit more. If too little sugar is added, the sauce will be runny and tart. To fix this, add more sugar. If too much sugar is added, the sauce will be overly thick, sweet, and it will taste starchy. To fix this, add more fruit puree. The sauce is the ideal consistency when it holds its shape when dribbled onto a plate.

    Strain the sweetened puree through a fine-mesh sieve into a clean bowl. This will separate the pulp from the fruit puree and remove any small seeds. Stir the puree until completely smooth. It will keep in the refrigerator in a small airtight container or zippered-top plastic bag for up to 3 days or in the freezer for up to 2 months.

    Copyright (c) 1999 by Team Torres LLC


    HOT! We recommend:

    Dessert Circus at Home Dessert Circus at Home
    Celebrated Pastry Chef Jacques Torres specially designed his new dessert cookbook for the home cook. Torres makes mouthwatering desserts, from the traditional to the whimsical, fun and easy, with recipes that appeal to child and adult alike.`

    Dessert Circus : Extraordinary Desserts You Can Make at Home
    Dessert CircusThe pastry of Jacques Torres makes me happy! 'Enthusiastic,' 'exuberant,' and 'passionate' are words too mild to describe this dedicated professional completely devoted to his trade. His thorough training in the classics gives him the sure hands needed to experiment and express himself in fanciful and delightful dessert creations. You will love this book. -Jacques Pepin
    Out of my hundreds of pastry and cooking books, Jacques Torres' Dessert Circus will be at the top of my shelf. I tried many of his recipes, and they all worked like miracles. Bravo! -Andre Soltner
    Finally Jacques is sharing his remarkable recipes with all cooks -- amateurs and professionals alike. I have a tremendous amount of respect for his work, and it is with great admiration and awe that I recommend Dessert Circus. I am sure it will be used and appreciated for years to come. -Mesnier


     

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