Cloudberry Puree
This fruit puree recipe can be used for a variety of fruits; it is used as a base for Cloudberry Whipped Cream, Cloudberry Tart Gelatin, Cloudberry Caramels and could be used for much more.
Ingredients
Ingredients for ¾ cup Cloudberry Puree
- 340 grams of frozen unsweetened cloudberries
- 50 grams or ¼ cup granulated white sugar to taste (I used ½ cup and 2 tablespoons sugar)
- 1-2 tablespoon freshly squeezed lemon juice
Instructions
Instructions for Cloudberry Puree
- Thaw unsweetened frozen cloudberries in fine meshed strainer placed over large bowl or in a chinois overnight
- Force juice from berries by gently pressing berries with back of spoon or by using the conical chinois plunger until only seeds and very dry fibrous pulp remain; discard pulp and seeds
- Add white sugar and lemon juice (which will brighten the colour and heighten the flavour: I didn’t add it, but would next time)
- Cover and store in refrigerator up to a week, or freeze up to a year.
Notes
- Straining the berries is lengthy; it is a process that takes 2-3 hours after thawed unless you want to work up a sweat and just go for it. I pushed pulp through every 15 minutes next morning finishing effortlessly in 2-3 hours
- I used 1020 grams of cloudberries; the yield was 3 and 1/3 cups