How to Make Raspberry Dessert Sauce

    Published: 06-16-2009
    Views: 26,291
    Cooking instructor Marie Guaragna-Beirne demonstrates how to make a raspberry dessert sauce.

    Marie Guaragna: Hi! I am Marie Guaragna with MGB Special Events in Arlington, Virginia. Today, I have been showing you how to make a delicious romantic dinner for two for your Valentine. Our last step in the process is going to be to make our desert, which is going to be strawberries with an almond infused whip cream, topped with a fresh raspberry sauce and this is what we are going to do to get started. First we are going to make our raspberry sauce and this is what we are going to need. I have got a 12 ounce bag of frozen raspberries. Got about a half a cup of sugar. I have a food processor to puree it and I have a strainer to strain it. So let's get started on our raspberry sauce; simple, easy. We are going to just dump it in. put it all in there, half a cup of sugar and we want to puree this. So I am not going to pause, so I am just going to go ahead and put it on and let it go for just a bit. See that pretty color red for Valentine. Oh yeah, here we go. Make sure it's all well mixed together. It's been on for a couple of minutes now and I am just going to check the consistency to make sure that it is going to be smooth enough to drizzle. I mean, if it isn't, I am going to go ahead and pour; it's almost there, but I am going to add just a touch of water, just a little bit just to get the right consistency. I am going to try that again; alright; looks beautiful. Well, I am going to add just another little bit of water, unless not happy with that, just a little bit more. Third time is a charm, right. That's got to be it, absolutely. Now, I am going to go ahead and I am going to strain this just to get anything out, seeds or what have you right through my strainer; just going to be pour it in. Now, this raspberry -- we call this as a raspberry coolies. You can use this for a lot of different things. Cheese cakes or you can put it over vanilla icecream. I mean you can pretty much do a lot of things with this. It's very nice. I am just going to go ahead, just to even get it thinner. Press it through this sifter to get ever a better consistency. Oh yeah; I think we have go plenty for our two little desserts. Just put it back in here. You can get that out of the way. I don't need this. So now we have our raspberry sauce to drizzle; and our next step to go ahead and to make our almond infused whip cream and then put it together with our strawberries.