5 ounces Raspberry purée
5 ounces Blueberry purée
5 ounces Blackberry purée
5 ounces Granulated sugar
3/4 ounce Sheet gelatin, softened
Yield: 18 ounces
1. In a non-reactive saucepan combine and heat the fruit purées to 110°F (43°C). Whisk in the sugar. Melt the gelatin and add to the fruit purée.
2. Use immediately to coat the top of a tart or torte.
3. Yield: 1 lb. 2 oz.
5 ounces Blueberry purée
5 ounces Blackberry purée
5 ounces Granulated sugar
3/4 ounce Sheet gelatin, softened
Yield: 18 ounces
1. In a non-reactive saucepan combine and heat the fruit purées to 110°F (43°C). Whisk in the sugar. Melt the gelatin and add to the fruit purée.
2. Use immediately to coat the top of a tart or torte.
3. Yield: 1 lb. 2 oz.
