I recently was asked to make a cake with raspberry buttercream. I love raspberries and with Spring arriving, there seems to be an abundance of these little gems.
I usually make a compote and add that to my buttercream, but I’d been discussing with a friend how roasting butternut for your butternut soup intensifies th flavour and a light went off in my head. “I wonder if I can roast raspberries and get the same result?” I pondered. The only way to test a theory is to do it.
Turns out the internet is full of roasted raspberry recipes. Some add Maple syrup, some add honey. Most of the recipes said to roast for about 20 minutes, so I roasted mine for 15 and then gave them a little check. They did need another five minutes. I was thrilled with the result and I think I’m going to try this in ice cream very soon.
400g fresh raspberries
15ml castor sugar
5ml vanilla extract
Preheat the oven to 200ºC
Place the raspberries in a roasting tin and sprinkle over the sugar and vanilla.
Mix well and bake for 20 minutes, until the berries bubble.
Remove from the oven and scrape all the berries into a sieve over a bowl.
Press the berries through the sieve to catch the seeds.
Store in the fridge for up to seven days.
Use in yoghurt, smoothies and on ice cream
Roasted Raspberries
- 400g fresh raspberries
- 15ml castor sugar
- 5ml vanilla extract
- Preheat the oven to 200ºC
- Place the raspberries in a roasting tin and sprinkle over the sugar and vanilla.
- Mix well and bake for 20 minutes, until the berries bubble.
- Remove from the oven and scrape all the berries into a sieve over a bowl.
- Press the berries through the sieve to catch the seeds.
- Store in the fridge for up to seven days.
Use in yoghurt, smoothies and on ice cream
