What is raspberry pulp? Do I make it at home or buy it? Thank you

  • Posted by: KKool
  • December 21, 2012
  • 6305 views
  • 6 Comments

6 Comments

SeaJambon December 21, 2012
KKool - in that case, I don't think it is the type of "pulp" I described, and would go with a strained puree like Pegeen suggested. The pulp I described is very dry, so I don't see it as a good replacement for cream -- but a thick juice (like a strained puree) would seem a better choice. Good luck!! Raspberry and chocolate are one of my favorite combinations! Let us know if it works. :)
 
HalfPint December 21, 2012
I'm worried that the raspberry puree is going to make the chocolate seize.
 
KKool December 21, 2012
Sea-Jambon, I am trying to make a chocolate ganache but instead of cream use a raspberry pulp- a suggestion for a filling for chocolate pralines...
 
SeaJambon December 21, 2012
Fruit pulp is typically the leftover -- well, pulp -- after juice has been extracted (say to make jelly). It is different and dryer than a puree or other full fruit blended product. If the fruit is a berry, it also typically includes the seeds.

I made a fair amount of jelly, so have quite a bit of pulp that needs a good use. KKook -- I'm very curious how the pulp is intended to be used? Do you have a recipe?
 
Pegeen December 21, 2012
To add to Kenzi's comment, assuming you'll puree the raspberries in a food processor or blender, a nice thing is to remove the seeds. After pureeing, pour raspberries into a wire mesh strainer over a bowl. Use a spatula or wooden spoon to scrape the puree through the mesh, which will separate the seeds from the puree. (Do it slowly, it will take a little while.) Depending on how much you're making, you may need to rinse the strainer if it gets clogged.
 
Kenzi W. December 21, 2012
What is the recipe you're following? The term is a little odd, but I'd imagine that refers to just a raspberry puree (which frozen raspberries would be great for).
 
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