Raspberry Sauce

This recipe will complete the White Chocolate Layer Cake and Vanilla Buttercream Frosting from this week. For those of you who missed it, the cake was for a family birthday dinner complete with some of my favorite foods – breaded chicken, stuffed artichokes, and a gorgeous salad! I brought the cake from this week with this sauce and everyone loved it!

Spoon a bit of this on the bottom a plate and top with a slice of the cake – you’re guests will be in heaven! You can also double the cornstarch in this and it would make a great raspberry filling in between a layer cake or in the middle of some cupcakes!

You’ll need:

  • 2 pints of raspberries
  • 1 lime, juice and zest
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • Pinch salt
Add the raspberries, salt, lime zest, and lime juice into a medium saucepan over medium heat. While the sugar is dissolving stir the 1/4 cup of water into the cornstarch and whisk with a fork to combine. Add to the saucepan and mash the berries with the back of a spoon or your fork.
Cook for about 5 minutes and then strain using a mesh strainer to get the seeds out.
Ta da! Raspberry sauce. Enjoy on anything your heart desires – this would even be great on some vanilla ice cream!
Buon appetito!

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