Image is for illustrative purposes only.
This is a thick berry compote built around raspberries, set with a starch and sugar mixture so it holds its shape once cold. Raspberry jam and a little lemon zest and juice give it a deep, slightly tart berry flavour, while whole berries folded through at the end keep the texture fresh rather than jammy.
Because it is thickened rather than simply cooked down, it stays where you put it. That makes it useful as a layer inside a cake, spread between sponge and cream, piped into a meringue shell, or spooned over a cheesecake. It slices cleanly and will not soak the sponge the way a loose fruit sauce does.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 1420
Number of Units: 1
Unit Size: batch of thick berry compote, about 1.4 kg — enough to layer two 24 cm cakes
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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500 |
2.1 cups
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Water
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B
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250 |
8.8 ounces
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Raspberry Jam
Raspberry jam is a cooked preserve of raspberries and sugar, set with the fruit's own pectin. In a compote it adds sweetness, colour and body, and helps the finished filling set firmly.
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C
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10 |
0.4 ounce
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Lemon Zest
Lemon zest is the thin, brightly coloured outer layer of the lemon skin, removed with a fine grater or zester without taking the bitter white pith underneath. It holds the fruit's aromatic oils and gives a fresh citrus lift to batters and creams.
fresh
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finely grated |
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D
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30 |
1 fluid ounce
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Fresh Lemon Juice
Fresh lemon juice is the juice squeezed from whole lemons and strained of seeds and pulp. It gives a natural sharpness and aroma that bottled juice cannot match, and roughly three medium lemons will yield the amount needed here.
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strained |
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E
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450 |
15.8 ounces
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Frozen Raspberries
Frozen raspberries are whole ripe raspberries snap-frozen soon after picking. They break down easily when heated and give a strong colour and a sharp, fresh berry flavour, which makes them ideal for glazes, coulis and purées where fresh fruit would be costly or out of season.
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defrosted |
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F
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90 |
3.2 ounces
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Modified Starch
Modified starch is a corn or tapioca starch that has been treated so it thickens smoothly and stays stable when acid, sugar and freezing are involved. In a glaze it gives body and shine without becoming cloudy or watery; plain corn starch can be used instead, though the set will be a little softer.
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G
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90 |
3.2 ounces
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Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
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1420
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Defrost |
Take E (frozen raspberries) out of the freezer and let them thaw in a bowl, keeping any juice that runs out. |
Berries soft but still whole; juices collected, not drained away |
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2 |
Mix |
Whisk F and G (modified starch and caster sugar) together in a small bowl. |
Starch evenly coated with sugar so it will not lump |
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3 |
Combine |
In a saucepan, stir together A, B, C and D (water, raspberry jam, lemon zest and fresh lemon juice). |
Jam dissolved into the liquid, no lumps |
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4 |
Thicken |
Bring the liquid to a simmer, then whisk in the starch and sugar mixture in a steady stream. Keep whisking and cook for a minute or two. |
Thick, glossy and clear, coating the back of a spoon heavily |
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5 |
Fold |
Take the pan off the heat and gently fold the defrosted E (raspberries) with their juice through the hot base. |
Berries evenly spread but still mostly whole |
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6 |
Cool |
Spread the compote into a shallow tray or bowl, cover the surface with cling film and cool completely. |
Cold, firm and spreadable before using as a filling |
Important Notes
This batch makes about 1.4 kg of thick compote, enough to layer two 24 cm cakes generously. The compote must be completely cold before you use it as a filling — it firms up considerably as it cools. Keep it covered in the fridge and use within about four days, or freeze in portions. If the surface skins over, stir it smooth before spreading. Because it is starch-set, it holds its shape between layers of sponge and cream without soaking through.
Tools & Arrangements
Kitchen scales, medium saucepan, whisk, small mixing bowl for the starch and sugar, bowl for defrosting the berries, rubber spatula, shallow tray for cooling, cling film.
