3½ cups Raspberries, fresh
1/2 cup Water
1/4 cup Granulated Sugar
1½ tsp. Lemon Juice
1 Tbsp. Cornstarch
1 Tbsp. Cold Water
Procedure:
Purée raspberries and strain; throw out seeds.
Combine purée, 4 oz. water, sugar and lemon juice in a saucepan, bring to a boil.
Whisk 1 Tbsp. cold water and cornstarch and add to purée, stir until thickened.
Cool and store in airtight container in the refrigerator.
1/2 cup Water
1/4 cup Granulated Sugar
1½ tsp. Lemon Juice
1 Tbsp. Cornstarch
1 Tbsp. Cold Water
Procedure:
Purée raspberries and strain; throw out seeds.
Combine purée, 4 oz. water, sugar and lemon juice in a saucepan, bring to a boil.
Whisk 1 Tbsp. cold water and cornstarch and add to purée, stir until thickened.
Cool and store in airtight container in the refrigerator.
Recipe Type: Authentic
Recipe Author: Ritz-Carlton
Original Photograph By: ritzcarlton.com
Photograph Retouched By: Recipe Spy
Hotel/Inn: Ritz-Carlton Hotel
Source: http://www.ritzcarlton.com/NR/rdonlyres/293F5F0C-9A9D-4AEC-8244-44F53FBFC86F/0/Classic_Dessert_Book.pdf